Entree: Sierra Leone – National Cuisine – Okra Stew (Thick okra and tomato stew with beef, palm oil, and local seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef chuck, cut into 1-inch (2.54 cm) pieces
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) ground black pepper
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium tomatoes, chopped, approx. 12 oz (340 g)
- 1 tbsp (15 ml) tomato paste
- 1/2 lb (225 g) fresh okra, sliced into 1/4-inch (0.635 cm) rounds
- 1 scotch bonnet pepper, whole or chopped (to taste)
- 1/4 cup (30 g) dried shrimp, ground or chopped (optional)
- 2 cups (480 ml) beef stock or water
- 1 beef bouillon cube or 1 tsp (5 g) bouillon powder, optional
- 1 cup (150 g) chopped spinach or bitterleaf
- 1 tbsp (15 ml) lime juice

Show original ingredient measurements

- 1 lb (454 g) beef chuck, cut into 1-inch pieces
- 1 tsp (5 g) salt, divided
- 1/2 tsp (1 g) ground black pepper
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium tomatoes, chopped, approx. 12 oz (340 g)
- 1 tbsp (15 ml) tomato paste
- 1/2 lb (225 g) fresh okra, sliced into 1/4-inch rounds
- 1 scotch bonnet pepper, whole or chopped (to taste)
- 1/4 cup (30 g) dried shrimp, ground or chopped (optional)
- 2 cups (480 ml) beef stock or water
- 1 beef bouillon cube or 1 tsp (5 g) bouillon powder, optional
- 1 cup (150 g) chopped spinach or bitterleaf
- 1 tbsp (15 ml) lime juice

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the beef with 1/2 tsp (2.5 ml) salt and black pepper. In a heavy pot over medium-high heat, warm the palm oil and brown the beef in batches until well seared; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in tomato paste and chopped tomatoes and cook 3–4 minutes. Return the beef to the pot, add the ground dried shrimp if using, the scotch bonnet pepper, bouillon cube if using, and pour in the stock.
4. Bring to a simmer, cover, and cook 45–60 minutes until the beef is nearly tender, checking and skimming any foam.
5. Add the sliced okra and simmer uncovered 10–15 minutes until the okra softens and the stew thickens to a slightly viscous consistency. Stir in the chopped spinach, simmer 2–3 minutes to wilt, adjust salt, finish with lime juice, and serve hot.

1. Season the beef with 1/2 tsp salt and black pepper. In a heavy pot over medium-high heat, warm the palm oil and brown the beef in batches until well seared; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute more.
3. Stir in tomato paste and chopped tomatoes and cook 3–4 minutes. Return the beef to the pot, add the ground dried shrimp if using, the scotch bonnet pepper, bouillon cube if using, and pour in the stock.
4. Bring to a simmer, cover, and cook 45–60 minutes until the beef is nearly tender, checking and skimming any foam.
5. Add the sliced okra and simmer uncovered 10–15 minutes until the okra softens and the stew thickens to a slightly viscous consistency. Stir in the chopped spinach, simmer 2–3 minutes to wilt, adjust salt, finish with lime juice, and serve hot.