Okra 3 – Gumbo and Dark Vegetable Stock

Gumbo

Serves 6

200g black-eyed beans (soaked overnight, rinse drain and then cook in boiling water for approx. 30 mins or until soft drain)

1 tbsp oil      1 large onion chopped      3 crushed garlic cloves      1 tsp dried thyme    

2 tsp dried oregano      3 tsp ground fennel      1 tsp cayenne pepper      500g okra       600g pumpkin chopped coarsely      450g tomatoes skinned and chopped (best chopped in a processor)

250-300ml dark vegetable stock (see recipe below)       400g sweetcorn

Heat the oil in a large saucepan and fry the onions and garlic until onion is soft but not brown.

Add the herbs and spices, stirring until fragrant.

Add the cooked beans, okra, pumpkin, tomatoes, sweetcorn and dark stock. Bring to the boil and simmer until the vegetables are tender.

Serve with rice.

Dark/ Light Vegetable Stock

Finding a vegetable stock cube in Goa without the added Masala is difficult. I have seen Oxo vegetable cubes but expensive. There is a vegetable stock powder that is cheap but I find this very salty, and only use this when needs must.  Twice a week I make up two batches each of vegetable stock that I use in all my recipes. One is a light stock the other is Dark Vegetable stock. The ingredients for both are the same, except for the dark stock I add soy sauce to taste, around 1-2 tablespoons

Dark stock is a great stock for Asian dishes, or by adding some corn flour is a tasty vegetarian gravy.

This makes about 1.5 litres and keeps in the fridge for 4 days.

1 tbsp olive oil      4 potatoes roughly chopped with skins on       2 carrots roughly chopped with skins on       1 large onion skin off and roughly chopped      1 stick celery roughly chopped       1 bay leaf      1-2 tsp dried thyme or a sprig of fresh      1.5 litres water.

Heat the oil in a large pan, add vegetables and herbs and fry gently for 5 mins. (This is called sweating off, not allowing the vegetables to brown)

Add the water, add soy if making dark stock

Bring to the boil and then simmer covered  for 1 ½ - 2 hours.

Strain and cool. This stock can be frozen. Make sure you label it!

I also do this in my slow cooker.  Follow the instructions up to bring to the boil, then transfer to a slow cooker and cook on high for 2 hours.