Freshly picked young okra from my garden are slow-cooked in an aromatic tomato sauce until tender. It is said that this vegetable originated in Africa, and in Zimbabwe okra, known as “derere”, is popular eaten with sadza, a local corn-based staple food. The sticky nature of okra gives the succulent stew its velvety body. This melt-in-your-mouth East Mediterranean vegan dish called “bamia” is delicious served with rice pilaf either warm or at room temperature. Some Rhodeslis, however, prefer to bake the cooked okra in a preheated oven at 180°C for 20 minutes to brown the “bamia” and thicken the sauce with a squeeze of fresh lemon juice. It’s a comforting autumn dish that I hope you will enjoy!
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