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    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

    Charred okra and tomatoes stew is a recipe perfect to serve at a BBQ party! This delish is great also prepared in your kitchen with the help of a cast iron pan: just remember to clean and season the pan after the use. The okra is cut into halves and stir-fried until charred, then seasoned with a delicious cherry tomatoes sauce. Finally, the okra is slow-cooked depending on the grade of cooking you prefer: simple, healthy and tasty!

    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    • 2.5 Lb (400 g) okra
    • 3 dry pint (30 oz, 850 g) cherry tomatoes
    • 2 cloves garlic
    • 6 tbsp extra-virgin olive oil
    • 1 cup white wine vinegar
    • 1 tsp smoked paprika
    • 2 pinches Cayenne pepper
    • 1 tbsp dry mint
    • to taste table salt

    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

    SOAKING THE OKRA

    First, rinse the okra thoroughly then soak in a bowl full of hot water along with a cup of white wine vinegar for at least 30 minutes.

    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

    CHERRY TOMATOES SAUCE

    While the okra is soaking, peel and crush the cloves of garlic, then sauté them over medium heat in a saucepan along with 3 tbsp of extra-virgin olive oil, the smoked paprika, the cayenne pepper and the dry mint, stirring frequently. When the garlic becomes soft, add the cherry tomatoes cut into halves. Salt as needed and cook the tomatoes until soft (about 10 minutes), then blend the sauce until smooth and consistent.

    If you are planning to prepare the okra and tomatoes for a BBQ party, store the sauce in a jar then place in the fridge until you are ready to go!

    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

    OKRA AND CAST IRON

    Rinse the okra then cut into halves. After that, season the okra with 3 tbsp of olive oil and 1 tsp of salt stirring well. Now, heat a cast iron pan over medium/high flame. When the pan is scalding, raise the okra eliminating the seasoning in excess and stir-fry until the vegetables are well charred, and the viscous liquid is dried. Finally, move the pan far from the flame.

    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

    CHARRED OKRA AND TOMATOES STEW

    Now, let the pan reach a warm temperature, then add the cherry tomatoes sauce and mix well. Serve the charred okra and tomatoes stew immediately or cook 10 minutes more stirring occasionally, depending on the grade of cooking you prefer.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

    TAKE A LOOK AT THIS:

    HOMEMADE SUN-DRIED TOMATOES preserved in olive oil

    HOMEMADE SUN-DRIED TOMATOES preserved in olive oil

    PRINTABLE VERSION

    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint
     
    Print
    Prep time
    45 mins
    Total time
    45 mins
     
    Charred okra and tomatoes stew is a recipe perfect to serve at a BBQ party! This delish is great also prepared in your kitchen with the help of a cast iron pan: just remember to clean and season the pan after the use. The okra is cut into halves and stir-fried until charred, then seasoned with a delicious cherry tomatoes sauce. Finally, the okra is slow-cooked depending on the grade of cooking you prefer: simple, healthy and tasty!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: side
    Cuisine: International
    Serves: 4
    Ingredients
    • 2.5 Lb (400 g) okra
    • 3 dry pint (30 oz, 850 g) cherry tomatoes
    • 2 cloves garlic
    • 6 tbsp extra-virgin olive oil
    • 1 cup white wine vinegar
    • 1 tsp smoked paprika
    • 2 pinches Cayenne pepper
    • 1 tbsp dry mint
    • to taste table salt
    Instructions
    1. SOAKING THE OKRA
      First, rinse the okra thoroughly then soak in a bowl full of hot water along with a cup of white wine vinegar for at least 30 minutes.
    2. CHERRY TOMATOES SAUCE
      While the okra is soaking, peel and crush the cloves of garlic, then sauté them over medium heat in a saucepan along with 3 tbsp of extra-virgin olive oil, the smoked paprika, the cayenne pepper and the dry mint, stirring frequently. When the garlic becomes soft, add the cherry tomatoes cut into halves. Salt as needed and cook the tomatoes until soft (about 10 minutes), then blend the sauce until smooth and consistent.
      If you are planning to prepare the okra and tomatoes for a BBQ party, store the sauce in a jar then place in the fridge until you are ready to go!
    3. OKRA AND CAST IRON
      Rinse the okra then cut into halves. After that, season the okra with 3 tbsp of olive oil and 1 tsp of salt stirring well. Now, heat a cast iron pan over medium/high flame. When the pan is scalding, raise the okra eliminating the seasoning in excess and stir-fry until the vegetables are well charred, and the viscous liquid is dried. Finally, move the pan far from the flame.
    4. CHARRED OKRA AND TOMATOES STEW
      Now, let the pan reach a warm temperature, then add the cherry tomatoes sauce and mix well. Serve the charred okra and tomatoes stew immediately or cook 10 minutes more stirring occasionally, depending on the grade of cooking you prefer.
    3.5.3226

    CHARRED OKRA AND TOMATOES STEW with smoked paprika and mint

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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