Hazy. Hot. Humid.
Monsoon has started in the Southwest. When we walk outdoors, it feels like a swamp. But we never complain, as water in the desert is a precious gift. When the weather is hazy, hot, and humid, you might think salads would hit the plates in my kitchen. But, no. I go right for the stews, and the spicier the better. Maybe spicy foods really do cool you down?
This week, okra and tomatoes are in the market — and, while that might make you think gumbo and New Orleans cuisine, I hopped down a bit further to the Caribbean for some Jamaican-esque flavors. I made a new batch of jerk seasoning, got some goat out of the freezer (it’s back fresh at our market), and whipped together this Caribbean Okra Stew with Pan-seared Goat Loin.
~ David
Caribbean Okra Stew with Pan-Seared Goat Loin
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Ingredients
- 1 goat (or lamb) loin, about 8 ounces
- 2 teaspoons jerk seasoning, divided (recipe follows)
- 2 tablespoons vegetable oil
- 1 large white onion, diced
- 1 pound okra, rinsed and sliced in 1/2-inch rings
- 1 cup chicken stock
- 3 large ripe tomatoes, diced
- salt and freshly ground black pepper to taste
- minced tomato, for garnish
- corn bread as side dish (optional)
- • • • • • • • • • • • • • • • • • • • • • • • •
- Jerk Seasoning
- 1 tablespoon kosher salt
- 1 tablespoon dried shallots (available from Penzeys)
- 1 teaspoon ground allspice
- 1 teaspoon brown sugar
- 1 dried Scotch Bonnet or habanero chile
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon dried thyme
Instructions
- Start by making the jerk seasoning. (Ingredients listed above.) Combine all ingredients in a spice grinder and process until well-mixed. Store in an airtight container.
- Season the goat loin all over with 1 teaspoon jerk sending; wrap in plastic film and let sit while you make the stew.
- Heat oil in a large skillet on medium-high heat. Sauté the onion until golden brown — about 5 minutes.
- Add the sliced okra and sauté for 5 minutes. Add the jerk seasoning and cook 1 minute, then add the broth to deglaze the pan.
- Add the tomatoes and any juices. Stir and bring it to boil. Keep at a simmer for about 20 minutes until the okra is soft and the stew has thickened. Stir frequently to keep it from sticking. Season with salt and pepper.
- Preheat oven to 275°F (350°F for lamb). While the stew is simmering, sear the loin in olive oil over medium-high heat on two sides (about 1 minute per side), then transfer to the oven for 15 minutes.
- When the loin is done, divide the stew between two bowls, slice loin and arrange on top of the stew. Sprinkle with minced tomato and serve.
- Corn bread would be a great side to serve with this.
- Serves 2 generously.
© 2024 Copyright Cocoa & Lavender
Colette
June 29, 2024 at 3:55 amOhhhh myyyy gooooodness!
This sounds amazing.
Now, I have plans for the w/end!
xo
Mimi Rippee
June 29, 2024 at 5:54 amSo no salads for you, huh?! It’s swampy here, too, but I have to have salads. But your dish sounds spectacular! Love those spices.
Mad Dog
June 29, 2024 at 6:37 amAs you know, I love goat and spicy food, so that looks delicious! I cook when it’s really hot too, but I’d love to have a rural, outdoor Spanish kitchen.
angiesrecipes
June 29, 2024 at 6:42 amWe do believe the spicy food help cool you down in summer.
I want some goat loin!! The jerk spice mix sounds really wonderful, David.
Barb
June 29, 2024 at 7:45 amSound wonderful! I’ll make this as soon as my okra starts producing, which should be soon. I have some venison loin in the freezer that should work perfectly. We eat spicy food all year regardless of the weather.
sherry
June 29, 2024 at 11:10 pmwell well okra and goat?! How fascinating. we are having a crazy hot day here in the middle of winter: 27C! I am in a tee-shirt now (and trousers). And they are expecting extra cold weather down south. Keep cool!
Pauline McNee
June 29, 2024 at 11:56 pmThis dish is a fascinating blend of exciting flavours David. In the tropics here we love to have a curry in the heat of Summer too. Okra is such an interesting and sometimes divisive vegetable, I always feel brave when I cook with it. I would love to try this dish. Hope things cool down for you.
Jeff the Chef
June 30, 2024 at 4:13 amThose are some really interesting flavors!
Ronit
June 30, 2024 at 11:19 amI’m more of “salads in the summer” type, but love okra too much to skip this tasty stew. Just waiting to have decent okra to cook it with. 🙂
Velva
June 30, 2024 at 3:44 pmDavid, I always refer to north Florida heat as ‘Swamp Heat’ we are surrounded by swamp land (laugh). The summer the temps are close to 100 degrees and the humidity is 100%. The air simply does not move. We cook from the inside (laugh).
Cheers to Arizona rain! Makes it all worth it.
Goat and okra is a winning Jamaica-esque combination, hit with Caribbean spice, a definite winner. This may not be a typical summer dinner dish but, it sounds amazing. I would gladly enjoy the meal.