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Quiabo Guisado (Stewed Okra with Palm Oil)

The Quirky Foodster Team

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Ingredients

  • 400 g (14 oz) okra, sliced
  • 1 (1) onion, sliced
  • 1 (1) tomato, chopped
  • 3 tbsp (3 tbsp) palm oil
  • 1 (1) garlic clove, minced
  • Salt to taste

Method

  1. Heat the palm oil in a frying pan and sauté the onion and garlic until soft.
  2. Add the tomato and cook until it softens.
  3. Stir in the okra, cover, and cook over low heat for 15 minutes, stirring occasionally.
  4. Season with salt and serve warm.

Introduction: A simple stewed side dish using quiabo (okra), grown across small family plots in Guinea-Bissau; this version is dry-braised in palm oil rather than turned into a soup, served alongside rice and fish.

Cultural Background: A simple stewed side dish using quiabo (okra), grown across small family plots in Guinea-Bissau; this version is dry-braised in palm oil rather than turned into a soup, served alongside rice and fish.

Tips: Cooking the okra covered over low heat helps it soften without becoming overly slimy.

Variations: Add a handful of dried shrimp for extra depth of flavour. Already vegan as written; this is the base authentic version of the dish.

Storage: Refrigerate for up to 2 days.

Reheating: Reheat gently in a covered pan over low heat.

Nutrition: Approx. 130 kcal, 3g protein, 9g fat, 12g carbohydrate per serving.

FAQs:

Q: Can I use frozen okra?

A: Yes, no need to thaw before cooking.

Q: Is this dish spicy?

A: Not as written; add chili if you prefer more heat.

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