Senegalese Okra Stew (Shellfish-Safe)

Ingredients

• 1 lb Okra
• 1 can (28 oz) Stewed Tomatoes
• 1 medium Onion
• 1 medium Green Bell Pepper
• 2 cloves Garlic
• 2 cups Vegetable Broth
• 2 tablespoons Palm Oil
• 1 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Wash the 1 lb of okra. Trim the ends and cut the okra into 1-inch pieces. Dice the 1 medium onion and the 1 medium green bell pepper. Mince the 2 cloves of garlic.
2. 2Heat the 2 tablespoons of palm oil in a large pot or Dutch oven over medium heat, about 350°F (175°C).
3. 3Add the diced onion and green bell pepper to the pot. Cook, stirring occasionally, for 5-7 minutes, or until they begin to soften and become slightly translucent.
4. 4Add the minced garlic, 1 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the 1 lb of cut okra, the 1 can (28 oz) of stewed tomatoes, and the 2 cups of vegetable broth to the pot. Stir everything together and bring the mixture to a simmer.
6. 6Reduce the heat to low, cover the pot, and let the stew cook for 30-40 minutes. Stir occasionally. The okra should be tender when pierced with a fork.
7. 7Season the stew with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well.
8. 8Serve the Senegalese Okra Stew hot. It is delicious served over rice or shellfish-free couscous.

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