![]() I tend to use the frozen baby okra that I find at my local Middle-Eastern grocer. Remove the pan from the heat and let it rest for five minutes before serving. In a large saute pan, heat oil, and saute onions and garlic. Lower the heat and gently simmer the stew on low heat for 40 to 45 minutes, until the okra and the chicken pieces are tender. Roast the eggplant in a preheated 400 degree F. Give them a good stir and bring the pan to a boil. However, if you cannot find baby okra, you can use larger varieties and chop them to about 2 inches in size. Eggplant and Okra Stew by Herbivoracious - The Quirino Kitchen Cooking Featured Lunch Sides Vegetables Eggplant and Okra Stew by Herbivoracious As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. And then add the okra, lemon juice, salt, and stock. ![]() I almost always use a pressure cooker to cook beef stew cubes or bone-in beef because it cuts the cooking time by at least 45 minutes!Īs for the okra, baby okra is most commonly used. You can use either bone-in meat or bone free, depending on your preference. Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. I use beef shanks but, you can use whatever beef you use for stew. Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. In this okra stew, beef cubes are always used. You can also opt to skip the protein and use vegetable broth to keep this dish vegetarian. Next, homemade broth is made by boiling the protein, and added with the tomato sauce, beef stew cubes or chicken and simmered all together. Stir everything to dissolve the peanut butter, and cook the stew uncovered for another 10 15 minutes or until the sweet potatoes are fork-tender and the eggplant is soft. Directions Heat olive oil in a large high-sided skillet over medium-high heat. The base is made by sautéing crushed garlic with fresh chopped cilantro in any neutral oil, followed by adding the main vegetable (okra, white beans, green beans, peas and carrots or potatoes). Now you add the okra, kidney beans, peanut butter, and salt to the stew. The Lebanese technique of making yekhnes starts out pretty much the exact same way every time.
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