Okra, variously known as Bhindi, Bamya and Ladyfingers amongst other names, is a wonderfully versatile vegetable, popular in large parts of the East, Middle East, Africa and the Southern United States, in other areas it has an undeserved bad reputation relating to it being slimy. Proper cooking overcomes this problem
This recipe for Stewed Okra and Tomatoes ensure the okra is cooked in the proper manner and provides a delicious dish.
Okra and Tomato Ingredients
1 large onion
600g (1lb5oz) Young okra pods
800g (1lb12oz) fresh tomatoes
2 bacon rashers
30ml (2 Tblsp) Sunflower oil
250ml (1cup) water
5ml (1tsp) sugar
5ml (1tsp) crushed garlic (optional)
Salt and pepper to taste
To make the Okra and Tomato Stew
Peel and chop the onion
Top and tail the okra pods then slice into 13mm (½inch) rounds
Plunge tomatoes into boiling water and leave until the skins split, remove from the water and then remove the loosened skins.
Chop the bacon into fine pieces
Heat the sunflower oil in a saucepan, add the bacon and fry until crisp.
Remove the bacon from the pan and sauté the onions until translucent.
Boil the water and add the boiling water, onion, okra, tomatoes, bacon, water, sugar and garlic if using, to the onions, bring to the boil and immediately reduce the heat to a gentle simmer.
Cover the saucepan and simmer gently for 15 minutes stirring occasionally.
Remove from the heat and season to taste.
Serve your Stewed Okra and Tomatoes
hot, either as a side dish or on its own with crusty white bread