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.
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.