Ingredients with Measurements:
- 2 cups of garri
- 1 pound of okra, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons of vegetable oil
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and garlic and cook until softened.
3. Add the chopped tomatoes, red and green bell peppers, and tomato paste. Cook for 5 minutes.
4. Add the sliced okra, dried thyme, smoked paprika, salt, and black pepper. Stir well.
5. Pour in 4 cups of water and bring to a boil.
6. Reduce the heat to low and let the stew simmer for 20 minutes.
7. While the stew is simmering, prepare the garri by adding it to a bowl and pouring in enough water to cover it. Use a wooden spoon to mix the garri and water until it forms a dough-like consistency.
8. Use your hands to form the garri into small balls.
9. After the stew has simmered for 20 minutes, add the garri balls to the pot.
10. Cover the pot and let it simmer for an additional 10 minutes.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the stew, low heat for simmering the stew.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 8g
Fiber: 8g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- Fresh thyme can be used instead of dried thyme.
- Fresh tomatoes can be used instead of canned tomatoes.
- Chicken or beef broth can be used instead of water.
Variations:
- You can add cooked chicken or beef to the stew for added protein.
- You can add other vegetables such as carrots or celery to the stew.
- You can add hot peppers or chili powder for a spicier stew.
Tips and tricks:
- Make sure to slice the okra thinly to prevent it from becoming slimy.
- Use a wooden spoon to mix the garri and water to prevent it from clumping.
- Add more water if the stew becomes too thick.
Storage instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the garri and okro stew in individual bowls with a garnish of chopped fresh herbs such as parsley or cilantro.
Garnishes:
Chopped fresh herbs such as parsley or cilantro.
Pairings:
This stew pairs well with a side of steamed rice or plantains.
Suggested side dishes:
Steamed rice or plantains.
Troubleshooting advice:
- If the stew becomes too thick, add more water.
- If the garri balls fall apart, add more garri to the mixture.
Food safety advice:
Make sure to wash all vegetables before using them in the recipe.
Food history:
Garri and okro stew is a traditional dish from West Africa.
Flavor profiles:
This dish is savory and slightly spicy with a slightly sour taste from the okra.
Serving suggestions:
Serve this dish with a side of steamed rice or plantains for a complete meal.
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Region: Nigerian