![]() The beads are picked before okra ripens and threaded close together on an approximately 3-foot-long thin twine. As okra has a limited harvesting time, drying is a way of preserving it for year-round use.Dry okra looks like a beaded necklace.Here's what okra (bamija) looks like dry and fresh. ![]() Our stewed okra recipe is a great way to try this tasty vegetable, ahem, fruit. It pairs really well with different meats. Think of it as a blend of tangy beans and asparagus. Around the world, okra also goes by bamya, bamia, baminja and okro. This way okra dishes like stewed okra can be prepared year-round. In the Balkans, okra is dried by stringing it like a necklace. In English, it's often called "Lady Fingers." Fresh okra is green, long, a bit bumpy, and tastes best when it's less than 2 inches long. Okra, like tomatoes, is a fruit usually grouped with vegetables. However, most of this time is spent waiting for the meat to stew and tenderize, you don't actually have to do much. Bamija's often enjoyed during Ramadan and Eid. Okra and tender meat (usually veal or beef) are simmered together to create a flavorful sauce that goes well with many sides, or by itself. Either way, it is a perfect meal.Stewed okra, or bamija, is a beloved Bosnian dish with North African origins. Good enough on its own or with some rice on the side. Look at how rich, creamy, thick and colourful that sauce is. Once ready, squeeze some lemon juice onto the stew and as always, garnish with the chopped coriander leaves. The sauce will thicken as well as the beef, as all the ingredients also absorb the yummy and rich peanut flavour. The stew will be thick and low, so add your mix of peanut butter at this point, as well as your pinch of sugar.Ĭheck seasoning, stir well and cover and let simmer for about another half hour on low heat. Cover and let simmer for about 30-40 minutes. If its too dry, you can add a cup or two of water or stock. Once the vegetables are soft, add the beef, okra, and your dried fruits. The vegetables will also release their water into the sauce hence the need to keep the heat on medium low. This whole process takes a while as you want each added vegetable to be able to release its own flavour into the sauce. Once they both cook a little while, in go the bell peppers. The aroma of the dish at this point will have your tummy rumbling.Īfter the tomatoes cook down, add the carrots and let them cook a while, before adding the courgettes. I like adding some salt and pepper at this point then lower heat to let the tomatoes cook into a mush. Once onions are translucent, add the ginger garlic and turmeric paste and mix well.įollow in with the coriander stalks, paprika and mixed herbs, let cook fast without burning, then add the tomato paste and tomatoes. In the same pan, add the onions, ground coriander seeds and celery. Do not let it cook through though, or crowd the pan. Once hot add the beef and brown it on high heat. Toast the coriander seeds in a dry pan then crush roughly, ensure they do not burn. 2 tbsp smooth peanut butter, mixed into a 1/2 cup of water to dissolve.1 small bunch of coriander, leaves and stalks separated and chopped.1 tbsp chopped dry fruit (I used raisins and apricots).1 tomato, 1 carrot, I small courgette, all chopped.Chopped bell peppers (I used green, yellow and red).1 tbsp paste of grated ginger and grated turmeric and smashed with garlic.(The blend I had had some cinnamon, clove, and cardamom). Rub it with a little bit of ground mixed spice. It takes time though, as you let the different vegetables cook slow and release their individual sweetness and distinct flavor to meld into a thick, rich, hearty stew that sticks to the bones. It’s easy to make, colourful and flavorful. I chopped the okra instead of using it whole and also added in many more vegetables than the original recipe called for, as well as peanut butter. This recipe is adapted from an old cooking magazine I have, but I made it with a few changes.
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