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African okra and sweet potato casserole

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The recipe for African okra and sweet potato casserole is super easy to prepare. An absolute tip for all casserole fans and friends of exotic spices!

Kitchen Tools and food to make African okra and sweet potato casserole

ovenproof dish 

Okra

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Variations on making African okra and sweet potato casserole

The subtle suggestion: You don’t like sweet potatoes? Then prepare the casserole with carrots instead. You can replace the millet with couscous, bulgur, quinoa, amaranth, or whole grain rice.

African okra and sweet potato casserole

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 150 g (5.29 ounces) Millet
  • 550 ml (18.60 US fluid ounces) Hot water
  • ½ tsp salt
  • 150 g (5.29 ounces) Onions
  • 3 tbsp Olive oil
  • 250 g (8.82 ounces) Tomatoes
  • 150 g (5.29 ounces) Sweet potatoes
  • 300 g (10.58 ounces) okra
  • 150 g (5.29 ounces) Drained vegetable corn (from a can)
  • 25 g (0.88 ounces) Fresh ginger
  • 2 cloves of garlic
  • ½ - 1 Red chili pepper
  • ½ bunch Coriander
  • 1 tablespoon Mixed turmeric
  • Salt
  • 75 g (2.65 ounces) Vegan margarine
  • 50 g (1.76 ounces) Vegan wholemeal spelt rusk
  • 40 g (1.41 ounces) Coconut flakes

Instructions
 

  • Put millet in a fine sieve and rinse under running water. Put the millet with the hot water and salt in a wide pot, bring to a boil over medium heat, cover and simmer for about 5 minutes.
  • Then swell over low heat, stirring occasionally, for about 15 minutes (following package directions), until water is completely absorbed.
  • Meanwhile, peel and dice the onions. Heat olive oil in a frying pan. Stir-fry the diced onions until golden brown.
  • Rinse and dry the tomatoes and cut them into pieces of about 2 cm (0.78 inch), cutting out the stalks.
  • Peel, rinse and drain the sweet potatoes and grate coarsely.
  • Clean the okra, rinse, drain and cut off the stalks with the tips (caps). Cut okra in half.
  • Mix sautéed onion cubes with tomato and okra pieces, sweet potato shavings, vegetable corn and cooked millet in a large baking dish (greased).
  • Peel and finely grate ginger. Peel garlic and press through a garlic press. Remove stems from chili pepper, rinse, drain, and finely chop with seeds.
  • Rinse the coriander, pat dry and pluck the leaves from the stems. Roughly chop the leaves.
  • Mix the ginger with the coriander, garlic, chilli and turmeric into the millet vegetables and season with salt.
  • Preheat the oven. Top/bottom heat: about 200 C (392 Fahrenheit)
  • For the coconut crumbs, melt the margarine. Finely crumble the rusks in a blitz chopper, mix with the coconut flakes and margarine. Spread the crumbs evenly over the casserole
  • Put the baking dish on the rack in the preheated oven. Cook the casserole for about 30 minutes. Cover the casserole after about 15 minutes so that the crust does not get too dark.

Source: Dr. Oetker Vegan on A-Z (German)

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