Okra Stew

This was our team lunch last Dec 3, 2019. It was so good we forgot to take a photo! As the Amihan brings its cooling winds, it was the perfect warming family meal made with whatever our farmers shared 🙂

Ingredients

• 1 tbsp olive oil
• 1 stalk onion leek, coarsely chopped
• 2 cloves garlic, minced
• 2 pcs eggplant, diced
• 1 pc zucchini, diced
• 250 g okra, sliced into 1” rounds
• 2 pcs chipotle peppers (optional)
• 1 cup tomato sauce (homemade tomato sauce from our cherry tomatoes – recipe below)
• To taste salt
• To taste pepper
• 2 tbsp flat leaf parsley, minced

Procedure

1. Heat oil an a pot and sauté the aromatics: leeks, garlic.
2. Add eggplant, cook until edges are caramelised.
3. Mix in zucchini, okra and chipotle peppers if using. Give a quick stir before adding the tomato sauce. Simmer until vegetables are tender but still al dente. Top with parsley. 
4. Great with crusty bread!

Homemade Tomato Sauce

Ingredients

• 1 tbsp olive oil
• 1 stalk onion leek, coarsely chopped
• 2 cloves garlic, minced
• 1 cup ripe tomatoes / cherry tomatoes
• 1/4 c vegetable stock
• 1 tsp oregano
• 1 tsp basil
• To taste salt
• To taste pepper

Procedure

1. Heat oil an a pot and sauté the aromatics: leeks, garlic.
2. Add tomatoes and cook for 2 minutes.
3. Pour the vegetable stock, bring to boil and turn down to a simmer for 15 minutes. 
4. Add the herbs and season with salt and pepper.
5. Puree the mixture using a hand blender.
6. Keep in the freezer if not using right away.

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