Ingredients with Measurements:
- 1 pound of fresh okra, sliced
- 4 eggs
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of tomato paste
- 2 cups of chicken or vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
3. Add the sliced okra and tomato paste to the pot and stir to combine.
4. Pour in the chicken or vegetable broth and bring the mixture to a simmer.
5. Cover the pot and let the stew cook for about 15-20 minutes, or until the okra is tender.
6. Crack the eggs into the stew and stir gently to combine.
7. Cover the pot again and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny.
8. Season the stew with salt and pepper to taste.
9. Garnish with chopped parsley, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 16g
Protein: 11g
Fiber: 6g
Sugar: 4g
Sodium: 450mg
Substitutions for ingredients:
- You can use canned okra instead of fresh okra.
- You can use vegetable oil instead of olive oil.
- You can use beef or pork broth instead of chicken or vegetable broth.
Variations:
- Add diced tomatoes to the stew for a more tomato-based flavor.
- Add sliced sausage or chicken for a heartier stew.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to slice the okra evenly so that it cooks evenly.
- Don't overcook the eggs, as they will continue to cook in the hot stew even after you turn off the heat.
- If the stew is too thick, you can add more broth or water to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped parsley or a sprinkle of paprika.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thin, you can let it simmer uncovered for a few more minutes to thicken it up.
- If the okra is slimy, you can rinse it under cold water and pat it dry before slicing it.
Food safety advice:
Make sure to cook the eggs until the whites are set to prevent any risk of foodborne illness.
Food history:
Arunda is a traditional Nigerian stew that is typically made with okra and meat.
Flavor profiles:
This stew is savory and slightly tangy from the tomato paste, with a slightly slimy texture from the okra.
Serving suggestions:
Serve this stew as a main dish for lunch or dinner.
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Region: West African