Ground Meat with Okra - African Flavors
A generous and flavorful dish that tenderly combines ground meat with melting okra. This traditional recipe blends juicy tomatoes, fragrant garlic, and warm spices for a family meal rich in taste and texture.
🛒 Ingredients
4 servings
- 1.1 lbs ground meat (beef or veal)
- 7 oz okra, sliced into rounds
- 1 medium red onion, diced
- 2 ripe tomatoes, diced (or 14 oz canned tomatoes)
- ½ red bell pepper, diced
- 3 garlic cloves, finely minced
- 2 tbsp olive oil
- ½ cup (4 fl oz) hot water
- 1 tsp smoked paprika
- ½ tsp ground cumin (optional)
- Salt and ground black pepper to taste
- Fresh herbs for garnish (cilantro or parsley)
- 1 pinch of Espelette pepper or cayenne (optional, for extra heat)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the okra: In a hot skillet with a drizzle of oil, sauté the okra over medium-high heat for 5-7 minutes, stirring regularly until it loses its slimy texture. Set aside on a plate.
- 2
Sauté the onion: In a pot, heat the oil and sauté the red onion until translucent, about 3 minutes.
- 3
Add the garlic: Stir in the minced garlic and cook for 1 minute until lightly golden and fragrant.
- 4
Cook the meat: Increase the heat to medium-high, add the ground meat, and break it up well with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Season with salt, pepper, paprika, and cumin.
- 5
Incorporate the tomatoes and bell pepper: Add the tomatoes and bell pepper, stir gently, and let cook for 5 minutes so the tomatoes begin to break down into a sauce.
- 6
Finish the dish: Add the reserved okra to the pot, pour in the hot water, mix well, and let simmer over low heat for an additional 5 minutes.
- 7
Serve: Turn off the heat and garnish generously with chopped fresh herbs. Enjoy hot with white rice or couscous.
💡 Chef's Tip
Chef's secret: Before cooking the okra, toss the slices in a little salt and let them rest for 5 minutes to reduce the natural mucilage. This makes the texture more pleasant. Do not stir the okra too often at the end of cooking so that it remains whole and keeps its shape.
