Prepare to tantalize your taste buds with a mouthwatering journey through Middle Eastern cuisine! Okra Ladies Fingers Stew, known as Bamia, is not just a dish—it's a flavor-packed experience that will transport you straight to the bustling markets and warm kitchens of the Middle East. With its rich, aromatic spices and tender okra swimming in a luscious tomato-based sauce, this stew is about to become your new obsession. Whether you're a curious foodie or a seasoned home cook, get ready to unlock the secrets of a recipe that has been warming hearts and satisfying hunger for generations!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb okra, trimmed
- 1 onion, chopped
- 2 tomatoes, diced
- 2 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp coriander
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the okra by washing thoroughly and trimming off the stem ends. Pat the okra dry with paper towels to remove excess moisture.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 5-6 minutes.
- Add diced tomatoes to the pot and cook for 3-4 minutes, allowing them to break down and release their juices.
- Sprinkle cumin, coriander, salt, and pepper over the onion and tomato mixture. Stir to combine and allow the spices to become fragrant, about 1-2 minutes.
- Gently add the prepared okra to the pot, stirring carefully to coat with the spice mixture without breaking the okra pods.
- Pour in the vegetable broth, ensuring the okra is mostly covered. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let the stew simmer for 30-35 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Check the okra for tenderness. The stew is ready when the okra is soft but not mushy, and the liquid has slightly reduced.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the stew rest for 5 minutes before serving. This allows the flavors to meld together.
- Serve hot, optionally accompanied by rice or warm pita bread to soak up the delicious sauce.
Tips
- Okra Preparation is Key: Always pat your okra completely dry before cooking to prevent sliminess and ensure a perfect texture.
- Spice Timing Matters: Toast your spices briefly in the oil before adding other ingredients to release their full aromatic potential.
- Low and Slow is the Way to Go: Simmer the stew gently to allow the flavors to develop and the okra to become tender without falling apart.
- Fresh is Best: Use fresh, young okra pods for the most tender and flavorful result. Look for bright green, firm pods without blemishes.
- Customize Your Stew: Feel free to add protein like lamb or beef for a heartier version, or keep it vegetarian for a light, nutritious meal.
- Storage Tip: This stew tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop overnight.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 15g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
