GARDEN EGGS AND OKRA STEW RECIPE - Quick and tasty

Waakye stew is a perfectly spiced, slow cooked Tomato stew synonymous with the Northerners from Ghana. The stew is usually served with a Rice and Beans dish cooked in Sorghum leaves called Waakye, hence the apt description ‘Waakye Stew’.

WAAKYE TOMATO STEW RECIPE 

The first episode covered the Garden Egg stew recipe, which is easy and quick to emulate. In the absence of Garden Eggs you can use Aubergines instead.

QUICK GARDEN EGGS STEW RECIPE 

In the second episode of the Waakye Stew series, (where I will be creating as many dishes as I can with the perfectly spiced Tomato stew), is this Okra and Garden Eggs stew recipe.

To make this quick Okra and Garden Eggs stew you will need the following ingredients;

INGREDIENTS 

300g of chopped Okra

200ml of Water

300g of smoked Haddock or Mackerel 

1 large Onion

3 chopped mild Red Chillies or 1 Habanero Chilli for a hotter

Quarter of a teaspoon of Bicarbonate Soda

300g of Garden Eggs stew

Watch how to prepare this quick Okra and Garden Eggs stew recipe which is nutritious and budget friendly below;

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RECIPES TO TRY👇🏾

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GRILLED OKRO RECIPE - A HEALTHY SNACK

Okra, Okro, Ladies Fingers or Gumbo is rich in Vitamin B, C, Folic acid, Pottasium and Calcium. It' has a high dietary fibre, fewer calories and it's readily available in most grocers and supermarkets. 

I first made this dish in 2014 and haven't looked back since. It's crunchy, smoky, delicious and acts as a healthy snack.

I usually add it to my Omelette or Salads and enjoy the crunch it offers.

This is an easy snack to make and works perfectly with a tangy sauce. Enjoy!

INGREDIENTS 

200g of fresh Okra cut lengthwise 

4 tablespoonfuls of Olive oil

Salt to taste

SAUCE INGREDIENTS 

4 tablespoonfuls of Olive or Coconut oil

2 finely diced banana shallots or 1 large Onion

3 tablespoonful, of white wine vinegar. 

1 tablespoonful of Goats butter or any butter

Zest of 1 lemon (optional)

20g of chopped Greek basil / tarragon /mint / fresh fennel stalks

Salt and pepper to taste.

SAUCE METHOD 

In a saucepan, add the butter and Olive oil. Place the saucepan on a medium heat. Melt and heat the butter till it browns, but not burnt(Buerre noisette). Turn the heat to a lower setting and add the shallots.

Fry gently for 3 minutes (stirring frequently).

Add the Lemon zest and fry for another minute. 

Add the vinegar and increase the heat. Reduce the juice by a third, which should take about 3 minutes. 

Add the Greek basil / Tarragon or your preferred herbs, stir and remove from the heat.

Add salt and pepper to taste and serve.

METHOD 

Watch how to prepare this incredible grilled and nutty Okra below;

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