Tunisian cuisine Jewish cuisine Okra Meat Stew Beef Chicken Make-ahead Freezable Light Festive Couscous Shabbat Batch cooking

Gnaouia - Kosher Okra and Beef Stew

Gnaouia (gnaouiya, ganaouia or gnawia) is a specialty of Tunisian Jewish cuisine that’s always a hit. The star ingredient of this delicious dish is okra, prepared with beef or chicken. A staple at celebrations and especially for Shabbat, while relatively unknown in European cooking, okra is widely used in African and Middle Eastern cuisines.

Chloé Flam

Gnaouia - Kosher Okra and Beef Stew

Ingredients

Check off ingredients as you go

  • 1kg frozen okra
  • 1 large eggplant, peeled and cubed
  • 2 yellow onions
  • 1 tablespoon tomato paste (or 2 fresh tomatoes)
  • 1.5kg beef (shank, chuck, or cheek)
  • 2 garlic cloves, minced

  1. In a large Dutch oven or pressure cooker, sauté the finely diced onions in a little neutral oil over fairly high heat until softened. Season with salt and set aside. Place the peeled and cubed eggplant in a colander with a little coarse salt to draw out moisture, then rinse and drain or pat dry with paper towels.

  2. Add a little more oil to the pot, add the eggplant cubes, sauté until softened, and set aside with the onions.

  3. In the same pot, sear the meat on all sides until nicely browned, then add the tomato paste and enough water to cover the meat. Cook under pressure for 30 minutes (timing starts when the cooker begins to whistle).

  4. Open the cooker and test with a knife - it should slide in easily. Return the eggplant and onions to the pot, add the okra (no need to thaw first), add 200ml (¾ cup) water, and cook under pressure for another 30 minutes. Everything should be well cooked and the okra tender. Mash the okra with a fork.

Serve with couscous.

Variations

  • This recipe is also excellent made with chicken pieces.
You've successfully subscribed to Pita & Chocolat!