Wednesday, 19 August 2015

Okra, Plantain and Coconut Stew

As you may have already guessed from previous posts I'm a fan of cooking with okra and  try my best to encourage my children to eat it by preparing it in various ways.  Yesterday, after having done a little meal planning for the week it was time to test my hand at an okra stew.  I got a basic okra and coconut stew recipe from a book called '200 Light Vegetarian Dishes, Hamlyn' and as I do with most dishes I did it my way.



Ingredients
200g okra
1 large plantain
4tbsp coconut oil
1 onion chopped
1 green pepper, cored, deseeded and cut into chunks
4 cloves of garlic, finely chopped
4 tsp cajun spice blend
1/2 tsp ground tumeric
300ml vegetable stock
400ml coconut milk
200g frozen sweetcorn
1 can kidney beans, washed
juice of 1 lime
salt and pepper to taste

(handful of spinach jalapeƱos and a sprinkle of grated coconut to garnish - optional)

Method

1. Heat 2 tbsp of coconut oil in a large pan and fry okra and plantain for 5 minutes.  Lift out and set aside.


2. Add 2 more tbsp of coconut oil and gently fry the onions and green pepper stirring frequently for 8-10 minutes until softened but not browned.


3. Add the spice blend, garlic and tumeric and cook for 1 minute.
4. Poor in coconut milk and vegetable stock and bring to the boil.


5. Reduce heat, cover and cook gently for 10 minutes.
6. Return the okra, plantain to the pan and add the sweetcorn, lime juice and kidney beans and cook for a further 10 minutes.





7. Season with salt and pepper to taste and garnishes of your choice.  Can be served with bread, rice, noodles or eaten alone, the choice is yours!



Bonn appetite!

Do you like cooking with okra?
Let me know if you give this one a try. 
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