Mali-Style Spiced Tomato & Okra Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A tangy, slow-simmered stew featuring fresh okra, tomatoes, and smoky spices, perfect for pairing with couscous. This West African-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs okra, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, sliced into 1/2-inch pieces okra
• 1 (14 oz) can, undrained diced tomatoes
• 1 medium, diced onion
• 2 cloves, minced garlic
• 2 tbsp tomato paste
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 1/2 cups chicken stock
• 1 tbsp coconut oil
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add diced onion and sauté for 4 minutes until golden. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Add tomato paste and cook for 1 minute, stirring constantly to prevent burning. Stir in 1 cup sliced okra, 1 (14 oz) can diced tomatoes (with juice), 1 1/2 cups chicken stock, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 3/4 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until okra is tender and flavors meld.
4. Step 4: Taste and adjust seasoning with additional salt or cayenne if desired. Remove from heat and let sit for 5 minutes before serving to allow flavors to deepen.