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Okra Stew

Okra Stew

INGREDIENTS

3 tbsp olive / sunflower / vegetable / rapeseed / rice bran oil 
2 onions, finely chopped 
2 large / 4 medium potatoes, peeled and cut into small 4cm chunks 
2 large carrots, peeled and sliced into 2cm thick rounds 
500g fresh okra (you can make this using frozen okra, just miss out the first steps of preparation) 
2 large garlic cloves, finely chopped
1 heaped tbsp tomato purée
1 can chopped tomatoes
800ml cold water 
Good pinch of salt and pepper 
1/2 tbsp pomegranate molasses (optional)
Juice of 1/2-1 lemon (to taste)

METHOD

First, prepare the fresh okra. Gently wash with cold water to get rid of any debris / dirt. Pat dry each one thoroughly with a clean tea towel, and lay each one out flat on another clean dry tea towel to dry out for an hour or so.

After an hour, take a clean dry knife, and trim the top hard stem of the okra into a point.

On a low heat in a large saucepan, soften the onion for 10-12 minutes. Do not allow to burn. 

Add the potatoes and carrots (and a little more oil if necessary), and cook for a few mins, stirring frequently. 

Add the okra and garlic and cook for 3-4 minutes, squeeze in the juice of 1/2 lemon before adding the tomato purée and chopped tomatoes. Stir well, then add the water, salt and pepper, pomegranate molasses and stir again. 

Bring up to a simmer, turn down the heat again, and cook with the lid off for around 25-30 mins, stirring once or twice. Turn off heat, squeeze in a little more lemon juice and put the lid back on until ready to serve (better if it’s left to sit for an hour before serving and even better the next day). 

Perfect with my Şehriyeli Pilav (Vermicelli Rice) or Bulgur Pilav (Bulgar Wheat Rice) 

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