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Okra stew



  1. Break up the dry tamarind in small pieces, place in a large bowl and add 300ml (½ pint) of boiling water.
  2. Set aside to soak.
  3. If using fresh okra, trim top and tail, wash and soak in cold water for 5 minutes.
  4. Next drain and set aside.
  5. Trim and wash meat, then place in a medium saucepan and cover with boiling water (meat must be completely covered).
  6. Boil for 5 minutes.
  7. Drain meat and discard water.
  8. In a medium saucepan, fry garlic cloves on medium heat with meat for 1 – 2 minutes, until garlic is slightly brown.
  9. Now add 900ml (1½ pints) of boiling water, cover pan and boil on medium heat for 30 minutes.
  10. Strain the liquid of the tamarind through a sieve, pressing hard to extract as much juice from the pulp as possible.
  11. Discard the stones.
  12. Pour 300ml (½ pint) of tamarind juice, then add tomato purée, chopped tomatoes, salt, pepper and okra to the pan.
  13. Cover and boil for 5 minutes.
  14. Next lower heat and simmer for 30 minutes.
  15. Stirring gently after 15 minutes, making sure not to break the pods.