Ingredients Print

Check off ingredients as you go

• 1 kg (2.2 lb) frozen okra
• 1 large eggplant (aubergine), peeled and cut into cubes
• 2 yellow onions
• 1 Tbsp tomato paste (or 2 fresh tomatoes)
• 1.5 kg (3.3 lb) beef (shank, chuck or beef cheek)
• 2 cloves garlic, minced

If you change the number of serving, consider adjusting cooking times!

1. In a large pressure cooker, heat a little neutral oil over fairly high heat and cook the onions, finely diced, until they soften. Season with salt and set aside. Put the peeled, cubed eggplant in a colander with a little coarse salt so it releases its water, then rinse and drain, or pat dry with paper towels.

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

3. In the same pot, sear the meat on all sides. Once it is nicely browned, add the tomato, then enough water to cover the meat. Cook under pressure for 30 minutes (start counting the 30 minutes once the cooker begins to hiss).

4. Open the lid and pierce the meat with a knife: it should slide in easily. Return the eggplant and onions to the pot, add the okra (no need to thaw it first), pour in 200 ml (¾ cup + 1 Tbsp) 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.