Koosto iso baamiye (swiss chard and okra stew)
This stunning stew is from Ifrah F. Ahmed's dazzling book Soomaaliya. Ifrah’s words: This earthy and flavorful vegetarian dish can be served as a side to meats and starches. While people sometimes mistranslate koostoas “spinach,” the heart of this dish is definitely Swiss chard. This recipe pairs koosto with baamiye (okra), and features tomato, onion, garlic, and cilantro in supporting roles.
Hetty’s words: For those who don’t have Vegeta, you could sub in another bouillon powder or paste (start with less paste as some of them are very salty), or just use salt (but it’s much more delicious with bouillon). Cornmeal is sold as polenta in some countries; I was not able to find fine white cornmeal so I used yellow.
© Recipes excerpted with permission from Soomaaliya by: Ifrah F. Ahmed published by Hardie Grant North America, March 2026, by Hetty Lui McKinnon for To Vegetables, With Love.
Koosto iso baamiye (swiss chard and okra stew)
Ingredients
- 60 ml olive oil
- ½ red onion, diced
- 8 large okra pods, stemmed and sliced
- 4 large tomatoes, diced
- 1 tablespoon Vegeta seasoning
- 12 g cilantro leaves, coarsely chopped
- 6 garlic cloves, smashed
- 2 bunches Swiss chard, leafy part and midrib coarsely chopped
- 120 ml water
Corn Grits
- 840 ml cold water
- 1 teaspoon fine sea salt
- 125 g fine white cornmeal
Instructions
- In a medium pot over medium-high heat, heat the oil for 1 minute. Add the onions and cook for 4 minutes, then add the okra and cook for another 3 minutes, stirring occasionally, until everything has softened slightly. Add the tomatoes and Vegeta seasoning; stir, cover, and cook for 10 minutes, until the tomatoes are broken down and begin to thicken.
- Add the cilantro, garlic, Swiss chard, and water to the pot, cover, and cook over medium heat for 30 minutes, until the Swiss chard turns a darker green, the okra is tender, and a little liquid remains in the pot.
- To make the corn grits: In a medium pot over medium-high heat, combine the water and salt and bring to a boil. Slowly add in the cornmeal, whisking continuously as the soor thickens, 7 to 8 minutes.
- Lower the heat to medium-low, cover, and cook, stirring occasionally, for about 25 more minutes, until thick with no sign of grittiness. If the soor begins sticking, add a splash of water. Once it is creamy, take the pot off the burner. Serve hot.
