Sometimes we forget that okra can be enjoyed beyond just making okra soup. I got the inspiration for this on a trip to Nairobi and have enjoyed perfecting this recipe. My recipe testers around the world have given this their seal of approval and so I am excited for you all to try it.
500g beef, boiled (to save time, use beef stir fry strips)
1.5 cups beef stock (to save time, use readymade stock)
6 cups okra, sliced chunky
1 red onion, sliced long
1 scotch bonnet or hot chilli, chopped
4 cloves garlic, finely chopped
1 tsp ginger, finely chopped
½ tsp fine sea salt to taste
3 tbsp coconut oil
4 tsp tandoori masala
50g or 1 handful sweetcorn (optional)
- Heat the coconut oil in a wok or large frying pan. Once nice and hot, add the beef to the pan and stirfry until heated through.
- Add the onions, ginger, garlic, and chilli
- Season with salt and tandoori masala, stirring all the time.
- Keeping the heat high, add the okra and mix well with the meat.
- Add the stock and continue to stirfry.
- Add the sweet corn if you are using it.
- Serve and enjoy!
Serves 2 – 3. Can be eaten alone, or as an accompaniment to fragrant, steamed rice. Feel free to substitute the beef with any other meat of your choice, or use mushrooms or tofu to make it vegan.