Okra Stew

This okra stew is cozy, hearty, and full of bold flavor from spices, veggies, and tender okra. It cooks down into a rich, tomatoey pot that’s perfect for ladling over rice, scooping up with bread, or enjoying just as it is. The carrots add sweetness, the spinach and parsley bring freshness, and the spices plus a touch of cayenne give it a warm kick. It’s a great way to make okra the star of the meal, especially if you love rustic, comforting stews. Make a big batch and enjoy it for dinner, then again the next day when the flavors are even better.

Ingredients

• ⅓ cup olive oil
• 1 large onion, chopped
• 6 medium carrots, peeled and sliced or chopped
• 2 pounds okra
• 6 ounces tomato paste
• 1 pound fresh spinach
• 3 garlic cloves, chopped
• 3 garlic cloves, chopped (for later in the recipe)
• 2 tablespoons vegetable bouillon paste
• 1 teaspoon salt (plus more to taste)
• 4 cups water
• ¼ cup fresh parsley, chopped
• 1 tablespoon allspice
• ½ teaspoon black pepper
• 1 tablespoon cayenne pepper (use less for milder heat)

Directions

1. Prepare the vegetables by chopping the onion, carrots, parsley, and garlic; set aside. Rinse and trim the okra if needed, and roughly chop the spinach.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and carrots and cook for about 5 minutes, stirring occasionally, until they begin to soften.
3. Add 3 chopped garlic cloves and cook for about 1 minute, just until fragrant. Then add the okra to the pot and cook, stirring regularly, for about 20–25 minutes until it begins to soften and break down. You can gently mash the okra with a spoon as it cooks.
4. Cover the pot and cook for another 10 minutes, stirring and gently mashing now and then to prevent sticking and to help thicken the stew.
5. Remove the lid, stir in the tomato paste, and cook for 2–3 minutes to combine and let the tomato paste toast slightly.
6. Add the vegetable bouillon paste, salt, black pepper, allspice, cayenne pepper, and 4 cups of water. Stir well, bring to a gentle simmer, cover again, and cook for about 15 minutes, stirring occasionally.
7. Stir in the chopped spinach and the remaining 3 chopped garlic cloves. Cook uncovered for another 5–10 minutes, until the spinach is wilted and the stew has thickened to your liking.
8. Turn off the heat, stir in the fresh parsley, taste, and adjust salt or spices if needed. Let rest a few minutes, then serve warm with bread, rice, or your favorite sides.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 220 kcal | Servings: 6

Tips

For a thicker, richer stew, keep gently mashing the okra as it cooks—this helps release its natural thickening power and gives the stew a hearty, velvety texture.

This stew keeps well: let it cool, then refrigerate in an airtight container for up to 3–4 days; reheat gently on the stove with a splash of water if it’s gotten too thick.

FAQ

Is this stew very spicy?
With a full tablespoon of cayenne it’s quite spicy; if you prefer milder heat, start with 1 teaspoon and add more to taste.

Can I use frozen okra instead of fresh?
Yes, frozen okra works fine—add it straight to the pot and cook as directed, no need to thaw first.

Can I make this stew vegetarian or vegan?
It already is, as long as your vegetable bouillon paste is vegan; just double-check the label on the bouillon.

What can I serve with okra stew?
It’s delicious over rice, with flatbread or crusty bread, or alongside simple roasted potatoes or a green salad.

Can I freeze okra stew?
Yes, it freezes well. Let it cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months; thaw in the fridge and reheat on the stove.