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.

5-Minute warming Mirepoix

French cooking always uses a flavor base of carrots, celery and onions. What is our local flavor base? Jjoyce uses turmeric, leeks and ginger and shows us a simple everyday way we can harness the natural sweetness and texture of the vegetables. Enjoy!

Today’s lunch from some of yesterday’s farmshare.

Saute leeks, ginger and turmeric until aromatic. Add tomatoes, sayote stalks (reserve leaves for later), chili (optional) sauté until pan is slightly caramelized. Deglaze with water or stock of preference (veg, chicken, etc). Bring to a boil then reduce to simmer. Season with salt or aminos. Add sayote leaves, wombok, cooking until slightly wilted. Drizzle with sesame oil.

Better if you sauté garlic and celery along with the other aromatics for more depth of flavor, but I didn’t have any. Great also with noodles (egg or rice), like in a hot pot restaurant!