Ingredients
Scale
- ⅓ cup olive oil
- 1 large onion, diced
- 6 medium carrots, diced
- 2 pounds okra, trimmed and sliced
- 6 ounces tomato paste
- 1 pound fresh spinach
- 6 garlic cloves, minced
- 2 tablespoons vegetable bouillon paste
- 1 teaspoon salt
- 4 cups water
- ¼ cup fresh parsley, chopped
- 1 tablespoon allspice
- ½ teaspoon black pepper
- 1 tablespoon cayenne pepper
Instructions
- Prep Your Veggies: Dice the onion and carrots, mince the garlic, chop the parsley, and slice the okra. Set everything aside in bowls so you’re ready to go.
- Sauté the Base: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5–7 minutes, until they start to soften and become fragrant.
- Bring on the Okra: Add the okra to the pan and stir gently. Let it cook uncovered for about 20–25 minutes, stirring occasionally. As the okra softens, gently press a few pieces with the back of your spoon to help naturally thicken the stew.
- Add the Flavor Builders: Stir in the tomato paste, minced garlic, spinach, vegetable bouillon, salt, allspice, black pepper, and cayenne pepper. Mix well until everything is nicely coated in the spices and tomato paste.
- Simmer to Perfection: Pour in the water and give the stew a good stir. Bring it to a simmer, then reduce the heat to medium-low. Cover and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Finish with Fresh Herbs: Remove the lid, stir in the fresh parsley, and taste to adjust seasoning if needed. Serve warm with your favorite side!
- Prep Time: 15 minutes
- Cook Time: 40 minutes