Quiabada (Beef & Okra Bahian Style)
Submitted by Beaufort
Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.
YIELD
2 servingsPREP
15 minCOOK
35 minREADY
50 minQuiabada is a Bahian classic from northeastern Brazil, where West African cooking traditions shape much of the region’s food. Chunks of beef and sliced okra meet minced garlic, ripe tomatoes, and fiery malagueta peppers in a quick skillet stew that finishes with a glossy, brick-red sauce.
The okra gets a quick blanch before it joins the pan, which tames some of the pod’s natural stickiness and leaves the slices tender but still with a little bite. Don’t overcook it once it hits the stew, five minutes is enough to marry the flavors without losing texture.
Traditionally served with angu, a Brazilian cornmeal porridge similar to polenta, or plain white rice to soak up every drop of that sauce.
Chef Tips
- Dry the beef thoroughly before it hits the oil. Wet meat steams instead of browning, and you’ll lose the deep flavor that makes the sauce.
- Blanch the okra in well-salted water. That short cook firms the pods and reduces the slippery mucilage some people find off-putting.
- If malagueta peppers aren’t available, substitute pickled tabasco peppers or a small, hot red chili. The heat should be assertive, not shy.
Variations
- Swap beef for chicken thigh for a lighter take, keeping the rest of the method identical.
- Add a splash of coconut milk at the end for a richer, more Bahian moqueca-style finish.
- Stir in sliced smoked sausage for a heartier version with layered meaty flavor.
Ingredients
Directions
Heat the oil in a large, heavy skillet over medium heat.
Add the onion and garlic and cook, stirring, until they are soft.
Add the meat and cook, stirring occasionally to cook all sides, until it is browned.
Add the tomatoes and seasonings.
Cover, reduce the heat to low, and cook until the meat is cooked to the desired doneness and there is a reddish sauce, 7 to 10 minutes.
Meanwhile, blanch the okra by placing it in a saucepan of boiling salted water and cooking it for 3 to 5 minutes.
Drain the okra and add it to the meat.
Cook for an additional 5 minutes.
Serve hot with Angu or white rice.
Comments
