Stewed Okra
The following dish should be served over rice or over a grain such as bulgar wheat or farro. The dish is also very good when prepared with braised lamb cubes. Please feel free to ask if you would like the recipe for stewed okra with lamb.
Ingredients:
1 Large Yellow Onion, finely chopped
3 Large Fresh Tomatoes, roughly chopped
1/2 Cup Tomato Paste
4 Cups Stock (Vegetable or Chicken)
Sea Salt to Taste
1 pound Okra, stems removed and cut in half
1 Teaspoon Cinnamon
1 Tablespoon Cumin
1 Tablespoon Garlic, made into a paste
1 Teaspoon Crushed Black Pepper
Steps:
- In a large pot, sauté the onion over a low flame until translucent.
- Add the tomatoes and the tomato paste. Stir with a wooden spoon until the tomato paste starts to stick to the bottom of the pan.
- Immediately add the stock and use the wooden spoon to remove any tomato from the bottom of the pan.
- Add the salt to the pot.
- Cook the tomato mixture for about 20 mintues, then add the garlic paste, the spices and the okra.
- Cook for about 40 minutes, or until the okra is tender and the sauce is thick.
- Taste for seasoning. Add more salt and spices if necessary.
- Let sit for about 15 mintues before serving over a rice or grain.
