Quingombos Guisados
Dive into the vibrant flavors of *Quingombos Guisados*, a hearty and wholesome okra stew that's a true celebration of Mediterranean-inspired cooking. This dish combines tender okra with a rich, aromatic tomato-based sauce infused with garlic, cumin, paprika, and coriander for a flavorful depth. Simmered with vegetable broth and brightened with a splash of lemon juice, the result is a satisfying meal perfect for vegetarians and omnivores alike. Easy to prepare in just 45 minutes, this recipe strikes the perfect balance between simplicity and bold flavors. Serve it warm garnished with fresh parsley alongside rice, couscous, or crusty bread to soak up every last bite of the savory sauce. Perfect for weeknights or casual gatherings, Quingombos Guisados is the ultimate comfort food with a healthy twist!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams fresh okra
- 3 large ripe tomatoes
- 1 medium onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground coriander
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse the okra under running water and pat dry. Trim the stems without cutting into the pods to prevent sliminess. Set aside.
Dice the tomatoes, finely chop the onion, and mince the garlic cloves.
In a large skillet or pot, heat the olive oil over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic, ground cumin, paprika, and ground coriander. Cook for 1 minute until fragrant.
Add the diced tomatoes to the skillet and cook for 5 minutes, breaking them down with a spoon until they start to create a thick sauce.
Stir in the vegetable broth, salt, and black pepper. Bring the mixture to a simmer.
Add the okra to the skillet, spreading it out evenly. Cover and reduce the heat to low. Let it simmer for 20 minutes, stirring occasionally, until the okra is tender but not mushy.
Remove the skillet from heat and stir in the lemon juice for brightness.
Transfer to a serving dish and garnish with fresh parsley.
Serve warm with rice, couscous, or crusty bread for a complete meal.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 7.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
