Ingredients

2 lbs Okra, whole frozen
1 lb Okra, frozen cut
2 large Onions
8 Garlic Cloves, crushed
1 lb Sweet Peppers, green, red and yellow
1/2 tsp. Allspice, ground
Red Pepper Sauce, to taste
1 lb Roma Tomatoes
3 cups Brown Rice cooked in 6 cups of water
(To enlarge the photo of the Caribbean okra stew, click on the photo or link)

Preparation

We prepare this recipe by cooking the rice on the stovetop and the stew in our microwave oven.  If you wish to cook fewer serving, cut the recipe in half.

We begin by placing the six cups of water in our covered rice cooking pot and bring the water to a boil on high heat.

While the water is heating, thaw the frozen okra in the microwave oven in a covered dish, and peel the onions and garlic.  Dice one of the onions, and cut the other onion and half (lengthwise) and slice the halves.  Place the onions in a large microwaveable covered dish.  Crush the garlic and add to the covered dish.  Add the hot pepper sauce and allspice and mix well.  Cover the dish, and cook in the microwave oven on "high" for 5 minutes.

When the water in the rice pot begins to boil, add the rice, cover, and reduce the heat to "simmer".  When all the water has been absorbed, turn the heat off.

Wash the sweet peppers, remove the stem and seeds, and slice into strips.  When the onions and garlic have finished cooking, add the okra and peppers and mix. Cover the dish and place back into the microwave for another 10-15 minutes, or until the okra and peppers have become hot, but not fully cooked.  Mix after each 5 minutes of cooking to insure uniform heating.

While these ingredients are cooking, wash the tomatoes and remove the stem end.  Slice each tomato lengthwise, and then slice the halves across into semicircles.  When the okra and peppers have become hot, add the tomatoes, cover, and cook for another 10 minutes, or until the veggies are cooked to your satisfaction, mixing after each 5 minutes.

Serve over a bed of brown rice and enjoy!

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