Spicy Okra

    1 hour 25 minutes

    The inspiration for this dish was a recipe for a lamb and okra dish, bamya, given to me many years ago by an Egyptian diplomat's wife. It's gone through a few transitions to its present form! Serve at room temperature with barbecued meat, or as a hot side dish with grilled chicken breasts etc. Or it can be served on its own as a vegetarian dish.


    Victoria, Australia
    2 people made this

    Serves: 4 

    • 2 medium onions, sliced
    • 1/2 red capsicum, diced
    • 3 cloves garlic, finely diced
    • 3 tablespoons olive oil
    • 200g okra
    • 1-2 teaspoons chilli flakes
    • 2 teaspoons cumin powder
    • 1 teaspoon sweet paprika
    • 1 tablespoon Ras el Hanout
    • 8 medium tomatoes, halved
    • 1/4 cup tomato paste
    • 1 teaspoon salt, to taste
    • 1 (220g) tin butter beans or other large white beans
    • fresh coriander for garnish

    Preparation:10min  ›  Cook:30min  ›  Extra time:45min cooling  ›  Ready in:1hour25min 

    1. Saute onions, capsicum and garlic in the oil until soft. Add the spices and cook for two minutes.
    2. Add the tomatoes and tomato paste then a little water. Cook until the tomatoes go soft and pick out the skins. Add the salt.
    3. Trim a little from the stalk end of each okra pod. Place in the pan and add a little more water if necessary and simmer, covered, for 15 minutes.
    4. Drain and rinse the butter beans and simmer for a further five minutes until the sauce is thick. Check the seasoning and adjust as required.
    5. Tip into a serving bowl and cool to room temperature. Garnish with coriander leaves before serving.

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    Yum.  -  01 Mar 2013