Okra Stew

Instructions

1. Prepare the okra
   Rinse the okra thoroughly and pat dry with paper towels. Trim the ends and cut into 1/2-inch pieces. To reduce sliminess, toss the okra with 1 tablespoon of lemon juice and let sit for 10 minutes before cooking.
2. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and diced bell pepper, and sauté for another 2-3 minutes until fragrant and slightly softened.
3. Add the okra
   Add the prepared okra to the pot and cook for 5-7 minutes, stirring occasionally. The okra should start to soften and slightly brown, which helps reduce the mucilaginous texture.
4. Incorporate tomatoes and spices
   Add the chopped tomatoes, tomato paste, cumin, coriander, smoked paprika, and cayenne pepper (if using). Stir well to combine and cook for 2-3 minutes until fragrant.
5. Simmer the stew
   Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until the okra is tender and the stew has thickened slightly. Stir occasionally to prevent sticking.
6. Finish and season
   Remove from heat and stir in the remaining lemon juice. Taste and adjust seasoning with salt and black pepper as needed. Let the stew rest for 5 minutes before serving to allow flavors to meld.
7. Serve
   Ladle the hot okra stew into bowls. Garnish with freshly chopped cilantro or parsley. Serve with crusty bread, rice, or couscous for a complete meal.