Sausage and okra stew

Two big flavours collide in this fantastically hearty stew. An abundance of fat, juicy sausages provide bite while tender okra soaks up all the lovely tomato and onion flavours. It’s tangy, sweet, and oh so filling.

  • 90 min
Sausage and okra stew


  • 500 g veal or beef sausages
  • 200 g sliced onion
  • 2 tbsp olive oil
  • 400 g chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp turmeric
  • 350 g fresh okra
  • 1 tsp each of grated lemon zest and powdered coriander
  • ½ tsp powdered cumin
  • juice of 1 lemon
  • 1 tbsp Vegeta all-purpose seasoning


  1. Preheat your oven to 190°C.
  2. Slice the sausages and fry in oil, then transfer to a dish (20x20 cm). Use the same oil to fry your onions.
  3. Add the tomato concentrate, coriander, turmeric and cumin, fry a little longer, add chopped tomatoes and Vegeta then sauté. Pour in 500 ml warm water, bring to the boil, and pour over your sausages.
  4. Add washed okra, lemon juice plus salt and pepper to taste. Mix and cover, then bake for around 50 minutes.

Chef's tip: Okra is rich in vitamins and minerals, especially vitamin C, and helps to regulate your blood sugar.