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Gambian Beef and Okra Stew
A robust and savory stew featuring tender chunks of beef simmered with okra in a rich, spiced tomato-based sauce. This dish is a hearty and satisfying meal, perfect for any occasion.
ð§ ææ
- 1 kg Beef(cubed)
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 5 cloves Garlic(minced)
- 3 tbsp Tomato paste
- 400 g Diced tomatoes(canned)
- 4 cups Beef broth
- 500 g Okra(trimmed and sliced)
- 1 optional Scotch bonnet pepper(finely chopped, adjust to taste)
- 1.5 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
- 2
Add chopped onions to the pot and sauté until softened and translucent.
- 3
Stir in minced garlic, cook for 1 minute until fragrant.
- 4
Add tomato paste, diced tomatoes, cumin, coriander, salt, and pepper. Cook for 2-3 minutes, stirring constantly.
- 5
Pour in beef broth and bring to a boil. Return the browned beef to the pot.
- 6
Reduce heat to low, cover, and simmer for 1 hour, or until beef is tender.
- 7
Add sliced okra and the optional chopped scotch bonnet pepper. Stir well.
- 8
Cover and simmer for another 20-30 minutes, or until okra is tender. The okra will thicken the stew.
- 9
Taste and adjust seasoning if necessary. Serve hot with boiled rice or fufu.
ð¡ ããã®ã³ã
- âEnsure the beef is tender before adding the okra for the best texture.
- âIf the stew becomes too thick, add more beef broth or water.
- âFor a vegetarian version, omit the beef and use vegetable broth.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add chunks of sweet potato or carrots along with the beef.
- Incorporate other leafy greens like spinach or kale towards the end of cooking.