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Namibian Chicken and Okra Stew
A hearty and flavorful stew featuring tender chicken pieces simmered with okra, tomatoes, onions, and a blend of aromatic spices, often served with a side of pap or rice.
ð§ ææ
- 1 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 500 g Okra(fresh or frozen, trimmed and sliced)
- 2 large Onions(chopped)
- 400 g Tomatoes(canned chopped, or fresh ripe tomatoes, chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(grated fresh)
- 2 tablespoons Vegetable oil
- 500 ml Chicken broth
- 2 teaspoons Curry powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 0.5 teaspoon Turmeric
- to taste Salt
- to taste Black pepper
- a handful Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 4
Add curry powder, cumin, coriander, and turmeric. Stir well and cook for another minute.
- 5
Return the browned chicken to the pot. Add chopped tomatoes and chicken broth. Season with salt and pepper.
- 6
Cover the pot, reduce heat to low, and simmer for 30 minutes, or until chicken is cooked through.
- 7
Add the sliced okra to the stew. Stir well and continue to simmer, uncovered, for another 10-15 minutes, or until okra is tender and the sauce has thickened.
ð¡ ããã®ã³ã: If okra becomes too slimy, you can add a splash of lemon juice. - 8
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
ð¡ ããã®ã³ã
- âFor a less slimy okra texture, you can lightly sauté or roast the okra before adding it to the stew.
- âAdjust the spice level by adding more or less curry powder, or a pinch of chili flakes.
- âEnsure chicken is cooked through by checking the internal temperature, which should reach 74°C (165°F).
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- Add a can of drained and rinsed black-eyed peas for extra protein and texture.
- Incorporate other vegetables like bell peppers or sweet potatoes.
- For a richer flavor, use chicken stock instead of broth.