• Stella Hanan Cohen

Okra Stewed with Fresh Tomatoes


Bamia kon tomat

Freshly picked young okra from my garden are slow-cooked in an aromatic tomato sauce until meltingly 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 such a comforting healthy dish I hope you will enjoy!

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