Egyptian Okra (Bamya)
Bamya is the Egyptian name for okra, and this version keeps it simple: a quick tomato and stock base built on browned onion, bell pepper and garlic. The okra simmers until tender in a savory sauce that takes barely any effort. Egyptian cooks serve it as a plain vegetable side or turn it into a meat stew, so the same pot can go either way.
Instructions
Set a pot over high heat and add the butter. Let it melt completely before adding anything else.
Add the diced onion, bell pepper and minced garlic. Cook for about 2 minutes, stirring now and then, until the vegetables begin to brown lightly.
Stir in the tomato paste and the chicken stock, mixing until the paste has dissolved into the liquid and the sauce looks even.
Add the cleaned and trimmed okra. Cook for about 15 minutes, until the pods are soft when pierced.
Season with salt and ground black pepper, taste, and serve.
Make it personal.
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