You'll love this African Seafood Okra Stew recipe with its rich and deep flavours. Ready in less than 40 minutes and made with the trinity of tomatoes, onions and garlic. So flavoursome, easy to make and healthy.
| Servings | Prep Time |
| 2 servings | 10 minutes |
| Cook Time |
| 40 minutes |
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You'll love this African Seafood Okra Stew recipe with its rich and deep flavours. Ready in less than 40 minutes and made with the trinity of tomatoes, onions and garlic. So flavoursome, easy to make and healthy.
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Ingredients
Ingredients for Prawns
- 6 prawns large
- 1 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp ground hot paprika
- 1 tsp ground garlic
- 0.5 lime juice
- salt to taste
Ingredients for Stew
- 1 tsp coconut oil
- 2 tsp olive oil
- 1 onion finely chopped
- 1 garlic clove finely chopped
- 400 ml tomato passata or sauce
- 400 ml vegetable stock
- 300 g okra finely chopped
- 1 scotch bonnet pepper
Units:
Instructions
Preparing the Prawns
- Butterfly the prawns, then cover them in the spices and lime juice. Leave to marinade for 5 - 10 minutes.
- To a hot pan, add the olive oil. Then fry the prawns for 2 -3 minutes per side. Turn over and fry on the other side for 2 - 3 minutes or until cooked and pink. Remove from heat and set aside.
Preparing the Stew
- Add the coconut oil and olive oil to a dutch oven on medium heat. When hot, add the onions and garlic and fry for 3 - 4 minutes until the onion is soft and translucent. Stir frequently to avoid burning.
- Add the tomato passata or sauce to the dutch oven, and the vegetable stock. Cover and bring to a boil on medium - high heat. At this point, keep the lid covered, reduce the heat to low - medium and simmer gently for 20 minutes
- Uncover the lid, keeping it askew and then continue to simmer for another 5 - 10 minutes.
- Add the chopped okra and the prawns as well as any cooking liquid from the prawns. Simmer with the lid askew for another 5 minutes
- Sprinkle with chopped dill to garnish and serve