Spicy Okra
(1)
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.
2 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:30min ›
Extra time:45min cooling ›
Ready in:1hour25min
- Saute onions, capsicum and garlic in the oil until soft. Add the spices and cook for two minutes.
- Add the tomatoes and tomato paste then a little water. Cook until the tomatoes go soft and pick out the skins. Add the salt.
- 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.
- 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.
- Tip into a serving bowl and cool to room temperature. Garnish with coriander leaves before serving.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Yum. - 01 Mar 2013