👨‍🍳 Instruktioner

1. 1

   If using fresh okra, trim the stems and ends. If the okra is large, cut it in half or thirds. If using frozen, thaw and drain.

   💡 Proffstips: Trimming the okra properly helps prevent sliminess.
2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the minced garlic and half of the chopped cilantro to the pot and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the crushed tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomato paste darkens slightly.

   ⏱️ 5 minutes
5. 5

   Add the prepared okra to the pot. Pour in the water or vegetable broth, lemon juice, salt, and pepper. Stir to combine.

   💡 Proffstips: The lemon juice helps to cut through the richness and balance the flavors.
6. 6

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the okra is tender and the sauce has thickened.

   ⏱️ 40 minutes

   💡 Proffstips: Avoid stirring too much once the okra is added to prevent it from breaking apart.
7. 7

   Stir in the remaining chopped cilantro just before serving. Taste and adjust seasoning if needed.

   💡 Proffstips: Adding fresh cilantro at the end provides a burst of freshness.