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
Cocoa & Lavender
July 3, 2024 at 7:55 amI hope you liked it, Colette! We plan on making it again soon…
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.
Cocoa & Lavender
July 3, 2024 at 7:55 amI should’ve clarified. We eat salads almost every night with our meals, but not as our main course. On occasion, I’ll make one of your salad recipes, and we will love it… But for the most part, salad after dinner is our thing.
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.
Cocoa & Lavender
July 3, 2024 at 7:54 amAn outdoor kitchen is one of my dreams, as well! But, for the time, I’ll just have to enjoy having a grill outside.
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.
Cocoa & Lavender
July 3, 2024 at 7:53 amThank you so much, Angie! My mother used to tell me that spicy food in the summer made you feel cooler. as a kid, I didn’t believe her. As an adult, I embrace the idea!
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.
Cocoa & Lavender
July 3, 2024 at 7:52 amI’m a wee bit jealous that you were growing okra! I’m sure we could grow it here too, if we have the room. Your venison loin would be absolutely perfect in this dish!
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!
Cocoa & Lavender
July 3, 2024 at 7:51 amThe weather is certainly odd these days. I can’t believe it’s that warm there!
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.
Cocoa & Lavender
July 3, 2024 at 7:50 amThanks, Pauline. I agree about okra being divisive, especially here in the US. Though it’s loved in the southeast, the rest of the country wrinkles their noses when it is brought up in conversation. I love that you feel brave when you cook it; I shall feel brave, too, from now on when I cook it.
Jeff the Chef
June 30, 2024 at 4:13 amThose are some really interesting flavors!
Cocoa & Lavender
July 3, 2024 at 7:47 amThey work really well together, Jeff!
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. 🙂
Cocoa & Lavender
July 3, 2024 at 7:45 amWe do eat lots of salads in the summer —- just not dinner salads for the most part. Sometimes for lunch, though.
I bought more okra yesterday and I have no idea how I will use it. I just couldn’t resist!
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.
Cocoa & Lavender
July 3, 2024 at 7:44 amWe are having more “swamp heat” effect here — more rain!
I didn’t think I could call my dish Jamaican, as I’m neither Jamaican nor is the jerk spice mix authentic, but it dies give you the right idea!
Raymund
July 2, 2024 at 8:52 pmHey David, your Caribbean Okra Stew with Pan-Seared Goat Loin sounds like the perfect antidote to the monsoon humidity! Spicy stews are definitely underrated for cooling down. plus, your twist with Jamaican flavors is intriguing. Can’t wait to try it out next time I’m craving something hearty yet exotic. Cheers!
Cocoa & Lavender
July 3, 2024 at 7:40 amThanks, Raymund. The jerk seasoning is quite wonderful.