Egyptian Okra Stew
Photo: E4024, CC BY-SA 4.0
Egyptian okra stew is a tomato-based pot of tender okra, built on a short list of pantry spices. Cumin, coriander and turmeric go into the tomato sauce first and simmer for ten minutes, so the base is well seasoned before the okra goes in. Cooking the pods gently under a lid keeps them intact and soft. It uses no meat, costs little, and is best spooned over rice or scooped up with bread.
Instructions
Wash the okra and trim the ends. Finely chop the onion and mince the garlic.
Warm the vegetable oil in a large saucepan over medium heat. Add the onion and cook until it turns translucent and lightly golden.
Stir in the garlic and cook for about a minute, until it smells fragrant.
Pour in the tomato purée or crushed tomatoes, then add the cumin, coriander, turmeric, cayenne if using, salt and pepper. Stir well and simmer for about 10 minutes so the flavors blend.
Add the okra and stir gently until every pod is coated in sauce. Lower the heat, cover the pan, and simmer for 20 to 25 minutes, stirring now and then to stop it sticking. The stew is ready when the okra is tender.
Taste and adjust the salt and pepper. Take the pan off the heat and let it rest for a few minutes.
Serve hot as a main course with rice or bread.
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