Vegan Nigerian Okra Stew With Cassava Fufu Recipe 385

VEGAN NIGERIAN OKRA STEW WITH CASSAVA FUFU RECIPE - (3.8/5)

Vegan Nigerian Okra Stew with Cassava Fufu Recipe - (3.8/5) image

Provided by gnikylime

Number Of Ingredients 12

Ingredients

Okra stew:
500 g. okra
50 g. dried shitake mushrooms
30 g. dried chanterelle/pfefferling
250 g. frozen spinach
1/2 onion
13 g. dried seaweed
2 T. (Esslöffel) vegan bouillon
Olive oil
Salt and pepper to taste
Cassava fufu:
1.6 kg cassava/yuca

Steps:

Okra stew: 1. Defrost the spinach. 2. Place the dried mushrooms in a bowl and fill with enough boiling water so they are covered. Weigh them down. Soak about 30 minutes, until they are plump. Lift (with for example, a slotted spoon) the mushrooms out of the liquid. Place the mushrooms in a bowl of cool water and slosh around. Lift the mushrooms out, and rinse the bowl. Fill with cool water again and place the mushrooms in. If there is grit in the bowl the second time, repeat. Let the mushrooms cool. Remove and discard any tough stems. Coarsely chop the mushrooms. Strain the (original) soaking liquid through a coffee filter or paper towel set in a sieve. Set aside the mushroom liquid for use. 3. Add the mushrooms and some of the strained broth to a large pot and saute a little bit. Add a little broth whenever necessary. After cooking for 10 - 15 minutes, add the spinach. 4. Finely dice the onion and the okra. Heat the oil in a skillet. Stir fry the onion and okra for about 5 minutes. 5. Add the okra to the stew. Also add salt and pepper to taste. And any broth if needed. 6. Cover and simmer for at least 30 minutes. 7. Cut the seaweed into strips. Add to the pot and cook for 5 minutes. Cassava fufu: 1. Watch http://www.youtube.com/watch?v=_OcV_0C8G-g&list=PLDA8883787B19FEB1#t=252 2. Slice of ends of the yuca, reserve for another recipe. 3. Slice the yuca into 3/4 in. (2 cm.) thick disks. Peel. Dice into 3/4 in. (2 cm.) cubes. 4. Place cubes into a large pot with water and a touch of salt and boil until a knife can be easily inserted into a couple of cubes. Reserve the cooking water. 5. Place the cubes into a large mortar and pestle. Grind until all lumps are done. 6. Add some water and mix well. Repeat this until a fingerprint remains in the mixture. 7. Take a serving size of the mixture and put in on the serving plate. Wet your hand. Fold and knead until a very thick consistency.

VEGETARIAN OKRA STEW

Vegetarian Okra Stew image

http://checkitoutavesta.blogspot.com/2009/02/vegetarian-okra-stew.html -- The final product is a rich and healthy stew that you can keep in the fridge for up to 5 days or freeze it in batches to enjoy later!

Provided by ellie3763

Categories Low Protein

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces frozen baby okra or 16 ounces fresh baby okra
2 tablespoons olive oil
1 large onion, chopped
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
2 -3 cups water
2 cloves chopped garlic
1/2 teaspoon ground nutmeg
1/2 teaspoon cumin
1/2 teaspoon allspice
1 teaspoon red hot pepper (optional)
salt and pepper

Steps:

Saute the chopped onion and garlic in the olive oil just till soft. Add the tomato paste and saute for another 30 seconds and then add the diced tomatoes and mix well. Season with the nutmeg, cumin, allspice, hot pepper and salt and pepper and stir.
Add the water to the mixture, mix and bring to a slight boil. Add the okra, cover your pan and lower the heat to simmer the stew. Let the stew simmer until it has thickened and the okra is nice and soft, continue to mix during the simmering process.
Taste the stew before serving to make sure your seasoning is right as the flavors should intensify as the stew reduces. Add more water if your stew is overwhelming or add more spice if it is not to your liking. Serve over rice or just in a bowl with some naan or pita bread.

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