Wednesday, 26 February 2020

Butter Bean, Sweet Potato and Okra Stew

This is a follow on from my previous blog post where I shared recipes I cooked from the cookbook Original Flava Caribbean Recipes from Home by Craig and Shaun McAnuff.  

Well here is another recipe from the cookbook. The reason I made this is because of the okra.  I usually buy and cook with okra fresh from a South Asian food store, but I had some in a jar that was picked up by D last year and featured in my kitchen blog post here. 

It was time for it to be used, otherwise the okra jar would have languished in my kitchen cupboards passing its expiration date, and therefore a waste on my part. The okra in the jar was alright, but I definitely prefer fresh. 

This Butter Bean, Swet Potato and Okra stew was good to eat and good to look at - warming colours for cold wintery days.  The butteryness of the butter beans melted in the mouth, the sweet potatoes still had a bit of bit  and the coconut sauce was mildly curried. The recipe was good for two days, served with rice on the first day and the second, it was eaten out of a bowl like chunky soup.
Although this is not a soup recipe, I am still sharing it with  Soup Salad and Sammies hosted by Kahakai Kitchen as it was eaten like a chunky soup the following day of it being made. 

12 comments:

  1. Okra has a very interesting history -- it seems to have been introduced to cooking in the Southern United States as well as the Caribbean islands in the 18th or 19th century by enslaved Africans, and it's still characteristic of Southern food here. Gumbo, which is the name for okra stew in the South, is the word for Okra in some African languages. Your stew looks good.

    best... mae at maefood.blogspot.com

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    1. Indeed interesting history and So interesting Mae, thanks for sharing Mae.

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  2. that sounds really nice though I don't eat okra enough to have a good sense of how this would be in the stew!

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    1. Thanks Johanna. Okra is one of those ingredients ppl love or hate, i am in between - depends on how its cooked. I like it crispy best.

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  3. I must say that I'm not very familiar with okra, I've tasted it, but never cooked myself. I should probably try it, as this stew looks absolutely beautiful and so warming.

    Have a nice weekend!

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    1. Word of working, cook it well otherwise it retains it viscous texture it can be unappetizing and put ppl off for life

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  4. Your stew looks very tasty! Thanks for sharing it with Souper Sundays this week.

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    1. Thank you Deb. Hoping to join in again this week too. thankyou for hosting.

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  5. I'm an okra lover, the other half is not a fan. I don't get to cook it as often as I like! I don't mind the slime so much - is that weird? But I agree, crispy is definitely the way to go!

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    1. oh Joey, you like the slime - yes, that is weird :)

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