Bamyas

Okra (or ladyfingers) might not be to everyone’s taste. Possibly because they can be gooy. But the way we prep them changes that. Try this rich, delicious dish as simple main, it makes for a great lunch, or as a side. However you eat it, you’ll want that hunk of bread.

BAMYA YIAHNI

SERVES: 2 - 4

PREP TIME: 30 MINS

COOKING TIME: 25 - 35 MINS

INGREDIENTS:

1 400g tin plum tomatoes

3oo - 400g Fresh Okra

1 large onion - red or brown - coarsely chopped

5 cloves garlic - very finely sliced (fewer if you’re not a big garlic fan)

Olive oil - 3 tbsp

1/2 tsp cinnamon

Large handful chopped fresh parsley

1/2 tsp dried oregano

150ml white wine vinegar or cider vinegar

water

salt & pepper to taste

Method

Prepare the Okra - Top and tail. Nip the end of the tail a little and trim the top like sharpening a pencil, don’t go too deep. You don’t really want to expose the seeds. When they are all done, put them into a shallow dish and cover with equal quantities of vinegar and water. Let them soak for about 20 mins. This will draw out much of the sliminess as well enhancing the flavour of the dish. If you’ve used a cheeper vinegar, such as spirit for this soak, then rinse the okra off before cooking. If so you may need to add a splash of red wine vinegar to the sauce.

Heat the oil in a pan and gently fry the onion til soft, adding garlic after a few minutes.

Add tomatoes, cinnamon, oregano, salt and pepper.

Cook for about 10 mins. You just want the tomatoes start to developing into a sauce.

Take okra out of vinegar solution, drain off and throw into the tomatoes. Stir.

Throw in some parsley, put a lid on the pan and cook on a low heat for about 30 mins or until the okra is soft and the tomato has thickened.

You want this to be juicy, so you may need to add a little water. After cooking for a while, taste. You could add a splash of red wine vinegar but if you haven’t rinsed the okra, it should be sharp enough. You could also add a little sugar if you want the dish to be sweeter.

Sprinkle a little more parsley to serve.

RECIPESAPRIL 30, 2019