Okra Ladies Fingers Stew Bamia

Okra Ladies Fingers Stew Bamia

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. 1 lb okra, trimmed
  2. 1 onion, chopped
  3. 2 tomatoes, diced
  4. 2 cups vegetable broth
  5. 1 tsp cumin
  6. 1/2 tsp coriander
  7. Salt and pepper to taste
  8. 2 tbsp olive oil

Instructions

  1. Prepare the okra by washing thoroughly and trimming off the stem ends. Pat the okra dry with paper towels to remove excess moisture.
  2. 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.
  3. Add diced tomatoes to the pot and cook for 3-4 minutes, allowing them to break down and release their juices.
  4. 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.
  5. Gently add the prepared okra to the pot, stirring carefully to coat with the spice mixture without breaking the okra pods.
  6. Pour in the vegetable broth, ensuring the okra is mostly covered. Bring the mixture to a gentle simmer.
  7. 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.
  8. Check the okra for tenderness. The stew is ready when the okra is soft but not mushy, and the liquid has slightly reduced.
  9. Taste and adjust seasoning with additional salt and pepper if needed.
  10. Remove from heat and let the stew rest for 5 minutes before serving. This allows the flavors to meld together.
  11. Serve hot, optionally accompanied by rice or warm pita bread to soak up the delicious sauce.

Tips

  1. Okra Preparation is Key: Always pat your okra completely dry before cooking to prevent sliminess and ensure a perfect texture.
  2. Spice Timing Matters: Toast your spices briefly in the oil before adding other ingredients to release their full aromatic potential.
  3. 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.
  4. Fresh is Best: Use fresh, young okra pods for the most tender and flavorful result. Look for bright green, firm pods without blemishes.
  5. 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.
  6. 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

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