I love okra and hoped to make a stew with a Ghanaian flavor profile (tomato-based, seasoned with onion, habanero, and ginger). We tried this recipe: https://honest-food.net/okra-stew-recipe/
Our modifications: first, we used only 1 habanero, which provided plenty of heat. Second, because we didn’t want a soupy stew, we reduced the liquid (no-salt chicken broth) to 2.5 cups (from 4 cups). Third, for added depth (and similar to Ghanaian cuisine), we added 1 Tbsp frozen dried shrimp (about 5), roughly chopped. Fourth, to mitigate the slimy texture of okra, we sauteed them on high heat in a nonstick frying pan for about 5 mins. (We did this in two phases.)
Finally, at the end of cooking we found it lacking balance. We added a few drizzles of pomegranate quince white balsamic vinegar, red wine vinegar, and a dash of white sugar. We served this okra stew with West African vermicelli rice (https://piglettedc.wordpress.com/2023/02/26/west-african-vermicelli-rice-with-spinach-and-cashews/). (Aug. 2024)
Cooking Adventures 