Let the okra sit at room temperature for a while before using it. Water enhances the sliminess, so don’t wash the okra until you are ready to cook it. How you prep the okra will help determine how slimy it gets. Okra can also be bought frozen, whole, or sliced. To store fresh okra, wrap it up and keep it in the fridge for up to 3 or 4 days. Choose pods that are small and crisp, and avoid pods that have brown spots or blemishes or are shriveled. Though you can find it year-round in some parts of the country, okra comes into its peak season from May through September. If using pickled okra, rinse well before using.We also highly recommend downloading the Food Monster App - with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Okra Archives ! 1. Step 2: If using fresh okra, wash and trim the end by cutting around the “cap” to form a cone shape. Bring to a boil, then cover and simmer for 45 minutes. Place meat in a 5-quart Dutch oven and add 4 cups of water. Step 1: Slice meat into 3” pieces and wash in a strainer, until the water runs clear. If you prefer mild foods, you can leave out the cayenne pepper.
Spices - The only spices you will need for Bamya are paprika powder and cayenne pepper.One teaspoon of citric acid can also be substituted. Lemon Juice - If possible use fresh lemon juice.Tomato Paste - If you don't have tomato paste, you can substitute tomato sauce instead.If you go that route, would only add ½ of a can. However, you can also use diced canned tomatoes. Tomatoes - I like to add one or two fresh tomatoes to the stew.Meat with bones is even a better option and imparts more flavor. Meat - Traditionally, Bamya is prepared with lamb, however, if you prefer, you can make it with beef.Finally, if you need to, you can find that kind that's bottled. The second option is using frozen baby okra. They taste better and have a better texture. Okra - If using fresh okra, pick the ones that are small.What Goes Into This Recipe Recipe Ingredients and Substitutions It's even easier when you prepare I nstant Pot Bamya. Not only from the okra, but also from the lamb, garlic, and the tangy flavor of the lemon juice. Why This Recipe worksīamya is a nutritious stew that is loaded with flavor. The larger ones contain seeds and can be stringy and slimy, while the smaller ones just melt in your mouth. Also it's very important to use baby okra.
#Stewed okra how to#
It's true, okra can be slimy, but not if you know how to cook it properly. They form this opinion before they even taste it. Many people, including my husband, believe that okra has a slimy texture. In my humble opinion, okra gets a bad wrap. Of all the Assyrian stews, and there are many, Okra Stew, or Bamya, is my favorite. Egyptians, Turks, Greeks, Iraqis, and Syrians all prepare Bamya with some slight variations. Assyrians call okra Bomya (also pronounced Bamia and Bamiyeh). Okra Stew can be served over Vermicelli Rice or enjoyed with Pita Brea d.īamya is very popular throughout the Middle East and the Mediterranean region.
Have you ever tried Okra Stew or " Bamya," as it is called in the Middle East? The okra in the stew melts in your mouth and the lamb is fall-apart tender.
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