A vegetarian Okra Stew offers balancing, restorative powers

This traditional, vegetarian Sudanese stew of okra, tomatoes, onion, garlic and cinnamon, topped with cinnamon-flavored couscous, is perfect for re-energizing—or just enjoying. Recipes below.

[su_dropcap style=”flat” size=”3″]T[/su_dropcap]his refreshing, healthy recipe is by the model, author and Goodwill Ambassador to the United Nations High Commissioner for Refugees, Alek Wek. A traditional Sudanese dish, it originally appeared in the New York Times in 2018, part of its occasional My Detox series.

Wek remembers her mother cooking it for their big family, and the pride she took in preparing this delicious meal. Wek herself first cooked it—on a charcoal stove—when she was ten years old. Today, she relies on it as a restorative, to keep herself energized when she’s on the road.

Wek’s original recipe also features spiced whole wheat couscous. We prepared Israeli couscous instead, since that is what we had on hand, but we honored Wek’s original recipe, with its healthy oils and subtle cinnamon perfume.

We all need a recipe like this. This simple dish is rich in vitamins, minerals and fiber. Fixing it takes half an hour start to finish. And, of course, it is just delicious.

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Alek Wek’s Balancing Okra Stew

Adapted from The New York Times, this traditional, vegetarian Sudanese stew of okra, tomatoes, onion, garlic and cinnamon, topped with cinnamon-flavored couscous, is perfect for re-energizing—or just enjoying.

Course Soup

Servings 3 or 4

Ingredients

For okra stew

• 2 medium onions, finely chopped
• 1/2 teaspoon minced garlic
• 3 tablespoons olive oil
• 1 quart vegetable or mushroom stock
• 1 28-ounce can diced tomatoes
• 2 cinnamon sticks
• 1 tablespoon minced fresh ginger
• 2 to 2-1/2 pounds okra, tops cut off, cut crosswise into pieces
• salt and freshly ground black pepper
• fresh chopped cilantro, minced fresh jalapeno for garnish

For cinnamon Israeli couscous (Makes 2-1/2 to 3 cups)

• 1 cup Israeli couscous
• 2 teaspoons olive oil
• 1 teaspoon unsalted butter
• 1-1/4 cups water
• 1 stick cinnamon
• salt

Instructions

• Cook the stew. Heat the olive oil in a big, heavy-bottomed pot, then add the onion and garlic and sauté until onion is softened and translucent, about six minutes. Add the stock, tomatoes and the cinnamon and simmer five minutes.
• Add in the ginger and okra. Stir everything, season with salt and a good grinding of black pepper, and simmer until the okra is just tender, about ten minutes.
• Meanwhile, cook the couscous. Heat the oil and butter in a small saucepan with a tight-fitting lid. Add the dry couscous, stir, and toast it in the oil for two or three minutes.
• Add the water and cinnamon stick and a little salt; stir, bring to a boil; then cover tightly, lower the heat to a simmer and cook for 10 minutes.
• To serve, ladle the stew into bowls, add a scoop of couscous, then top with the garnishes based on your taste. Serve.