Okra and Butternut Stew 

1/4 cup extra virgin olive oil

1 large onion, finely diced

1 tsp turmeric 

1 tsp sweet red paprika

1 tsp garlic powder

1/2 tsp finely ground black pepper

1 tsp salt

Six cloves garlic finely chopped

2 large tomatoes, finely chopped

1 28oz can of crushed tomatoes

2 Tbsp tomato paste 

2 Tbsp sugar

Two large lemons juiced

4 cups of water 

2 Tbsp consommé powder 

1 medium butternut squash, peeled, seeded and cut into 2 inch dice

1 400g bag frozen okra

In a large pot, warm oil over medium heat. Add onions and sauté until translucent. Add turmeric, paprika, garlic powder, pepper and salt and stir well.

Add the garlic and sauté for two minutes.

Add the tomatoes, the crushed tomatoes and the tomato paste. Stir well and bring to a boil. 

Add the sugar, lemon juice and water. Stir well. 

Add the consommé powder and the butternut squash and stir well. Cover the pot and lower the heat. Allow to simmer for 20 minutes. 

Add okra and simmer for another 10 minutes. 

Serve hot with white rice.