Hey there! Welcome back to my series “Baking Memories from Around The World”! We have Orely sharing a Senegalese dish with us today – Thiou Khanj, which is a beef stew with okra. I can’t wait to try it!
Orely was born in Senegal in West Africa and moved to Canada in her teen years with her parents and siblings. She has always loved cooking and learning about Senegalese dishes. She is now married to her husband from Sudan. After getting married, she has also started discovering East African cuisine which is surprisingly very different from West African food. They have an 8 month old son mashaAllah and she plans on teaching him his culture through food as he grows up.
She chose this recipe because it is one of the first meals she learned to cook as a teenager and it is still one of her favorites!
On her Instagram page, she shares her love for African cooking but also shares simple everyday recipes for her family, as well as her food adventures in Vancouver.
Make sure you check her page out: @inafoodieskitchen
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Yields: 4-6 people
- 1 1/2 pound of beef – cut in bite size cubes
- 2 large onions – finely diced
- 2 large carrots – thinly sliced
- 2 ripe tomatoes – diced
- 2 cups of okra – thinly sliced
- 1 small can of tomato paste
- 4 gloves of garlic – crushed
- 2 bay leaves
- 1 1/2 cup of water
- Salt and pepper to taste
- Vegetable oil
1. In a medium pot, warm up the oil over medium heat. Once heated, add the beef with some salt and pepper.
2. Let the beef cook until you get a little bit of browning, stirring occasionally.
3. Add the onions and the bay leaves.
4. Once the onions become translucent, add the tomatoes, and the garlic. Let it all cook for about 5 mins.
5. Add the tomato paste and the water and let it all cook for about 15 minutes on medium low heat.
6. Add the carrots and let it cook for another 10 minutes.
7. Add the okra and let it all simmer on low heat for another 10 to 15 min.
8. Once the meat is tender, and the vegetables soft, your dish is ready.
9. Serve with a side of rice.
All credit for the recipe, photographs and styling instruction goes to Orely!