Okra, lemon and basil stew
A refreshing blend of bright flavors, this stew brings together the unique texture of okra, the tang of lemon juice, and the aromatic touch of basil. It’s a straightforward dish that offers a comforting and zesty twist to traditional stews, ideal for both everyday meals and special occasions.
Okra stew
Did you know that the mucus-like substance in okra, called mucilage, has impressive health benefits? Not only does it aid in soothing the digestive tract, acting almost like a gentle laxative, but it’s also packed with soluble fiber. This means it can play a role in regulating blood sugar levels, making okra a smart choice for those keeping an eye on their glucose
Serves:
6 people
Time to Prepare:
15 min
Time to cook or cure:
25 min
Serves:
Sauteing and stewing
Serves:
6 people
Time to Prepare:
15 min
Time to cook or cure:
25 min
Skills:
stewing
Ingredients
- 400 g okra (ladyfingers)
- 1 onion
- 2 cloves of garlic
- Olive oil
- Vegetable or chicken stock to cover the okra
- 5 cherry tomatoes (yellow or red)
- 2 sprigs of fresh basil
- 1 sprig of parsley
- Lemon juice
- Salt to season
- Optional: honey to season
Useful guidelines
pick or buy your okra young! If you leave it too long your okra are stringy and tough! There ared
Directions
Simply follow these steps:
- Prepare okra by cutting into 0.5 cm strips. Slice the onion into half-moons and dice the garlic.
- In a pan with olive oil, sauté the onion, followed by garlic, okra, and cherry tomatoes. After 5 minutes, add the stock. Season with salt and simmer until okra is tender but still green.
- Finish by adding chopped basil, parsley, and a dash of lemon juice. Adjust seasoning if necessary.
Pro tip
Not a fan of the slimy consitency?
When cooking okra, one can reduce its characteristic sliminess by briefly sautéing the pods whole in a hot pan before slicing or incorporating them into dishes. Another method is to soak sliced okra in vinegar for about 30 minutes before cooking. Either way, the slight acidity or the quick sear can help tame the mucilage, giving a more palatable texture to your dish without compromising the health benefits.
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