Bamya (Egyptian Okra Stew)

Ingredients

• Okra

  400 g

  $1.52

• Onions

  1 medium

  $0.22

• Garlic

  4 cloves

  $0.12

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Tomato paste

  2 tbsp

  $0.21

• Olive oil

  2 tbsp

  $0.20

• Ground Coriander

  1 tsp

  $0.11

• Cumin

  1/2 tsp

  $0.06

• Lemon

  1 whole

  $0.50

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Trim the conical stems of the okra without puncturing the seed pod, then rinse and pat thoroughly dry.

2. 2

   Heat olive oil in a deep frying pan over medium heat. Sauté the finely chopped onion for 5 minutes until soft.

3. 3

   Add the minced garlic, ground coriander, and ground cumin, stirring for 1 minute until fragrant.

4. 4

   Add tomato paste and tinned crushed tomatoes along with 200 ml of water. Bring to a gentle boil.

5. 5

   Add the prepared okra pods and salt. Lower heat to medium-low, cover, and simmer for 15 minutes without excessive stirring until okra is tender.

6. 6

   Squeeze fresh lemon juice over the stew right before taking off the heat and serve warm with flatbread or rice.