Panfry the okra in a skillet with 3 tablespoons of olive oil, salt, and a good grinding of black pepper over high heat for 10 minutes while stirring occasionally. Serve with white basmati rice or bread.ġ bag/ 400 gr./3 1/2 cups frozen okra, slightly thawedġ large onion or 3 small shallots, finely choppedġ/2 green chili, seeds and rinds removed, finely chopped, optionalĢ cups boiling (low-sodium) liquid beef/vegetable stock or waterġ. That said, this is a vegetarian recipe, but if you would like to make it meaty, add about 1 pound/ or 1/2 a kilo of chopped meat to the stew (after adding the tomatoes and stock/water) and simmer covered for 1 hour over low heat. While I have another recipe on this blog for okra stew, this one, which I have recently discovered through experimentation, resembles my grandmother Nema’s the most. Next to her old-fashioned stove you would always find a pile of her handmade pita, which she made particularly to dip into her delicious concoction. The aroma of sautéed onion, garlic, and warm spices marrying together in what would become the base of her stew was most alluring. It had to be one of her favorite dishes as it is the one that I remember her making most often. This okra stew, in particular, takes me back to my Palestinian grandmother’s Palestinian Amman kitchen. Such foods are capable of transporting us back in time and connecting us with loved ones in ways that may no longer be possible through other means. Cook, without the lid, until the tomato sauce reduces and thickens a bit.While I love developing new recipes with twists and fusions of flavors, there are times when traditional recipes, those that have been barely altered throughout the ages, become a necessity.Add the okra, tomato sauce, and 2 cups of water, and cook under pressure for exactly 2 minutes.If not, place under pressure again for 5 more minutes, or until tender. Add one cup of water and cook under pressure for 15 minutes.Once the meat has browned, add the onion and cook until translucent.While the meat is browning add allspice, salt, and pepper.Add the meat and cook unit browned, approximately 8 minutes. ![]() Heat the olive oil over medium-high heat.Use the pressure cooker for the meat only. Note: If using sliced okra, do not cook under pressure as it will overcook.Bring to a boil and simmer until the okra is very tender (approximately 15 minutes for sliced okra and 45 minutes for whole baby okra). Once the meat is tender add the tomato sauce, water, and okra.Cover the pot with the lld partially tilted. Add enough water to barely cover the meat simmer until the meat is tender, approximately 45 minutes.Add the garlic and cook until fragrant.Once the meat has browned, add the onion cook until translucent (add a little oil if the pot is dry).Once the water evaporates from the meat and starts to brown, add allspice, salt, and pepper. Add meat and cook unit browned, approximately 8 minutes (the meat may release a lot of liquid at first.Coat the bottom of a large pot with olive oil and set over medium-high heat (for stove-top pressure cooker–see below). ![]() 2 (14oz) packages frozen okra (baby okra or sliced okra). ![]()
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