THE PERFECT OKRO and GARDEN EGG STEW RECIPE

The Garden eggs and Okra looked inviting and fresh, resulting in me buying some from my local grocer. 

My drive home included what I'd make out of my purchases. The decision to prepare Okra and Garden egg stew was quick, since I had some crabs and precooked spiced Lamb pieces left in my freezer.

The cooking time in making this dish was cut in half due to me precooking some elements of the dish, eg;

Tomato Passata and Steamed meat.

INGREDIENTS 

350g of chopped Okro

350g of Garden Eggs

1 large diced Onion

250g of Crabs

GINGER BLEND 1 (Crabs)

30g of peeled Ginger

1 large Onion

1 teaspoonful of Aniseed

1 Habanero chilli 

NDUDU’s PASSATA 

300g of Tomatoes 

2 cloves of Garlic 

20g of Ginger 

GINGER BLEND 2 (Lamb)

30g of peeled Ginger

1 teaspoonful of Aniseed 

1 teaspoonful of Carom seeds

1 large Onion 

500g of diced Lamb, Goat meat, Fish, Seafood  or any Poultry of your choosing 

20g of Tomato paste

4 tablespoonfuls of Vegetable oil or your preferred oil.

Salt to taste

Optional chopped Coriander for garnishing.

Method 

PASSATA

Blend the Tomato, Garlic and Onion into a smooth paste. 

Transfer the blended Tomato into a saucepan and place on a medium heat to simmer. Cook for about 30 minutes or until you have a thick double cream consistency.

Once cooled down, transfer the mixture into a container with a lid and use it when a recipe requires it.

STEAMED LAMB

Blend the Ginger. Onion, Aniseed and Carom seeds into a smooth paste.

Marinade the Lamb pieces for a minimum of 3 hours.

Transfer the meat into a saucepan and place on a medium to low heat. 

Cook on a low heat for an hour and use when a recipe requires it. 

Watch the full recipe on how to make this stew below;

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