Stewed Okra (Bamia)

Beginner Cook - Medium Cooking Time - Side Dish - Vegan - Vegetarian - Gluten-Free

Okra is a vegetable that I get particularly excited about due to its popularity both in Greek and southern cooking. What differs is how the vegetable is prepared. In the south, it is most often pickled, fried, or chopped up and added to soup. In Greece, it is usually stewed in olive oil and tomato sauce, a preparation known as "lathera". While this recipe is depicted as a vegetable side dish, you can add chicken or rabbit to the pot, turning it into a delicious main course. The process steps below include information for both preparations.

Ingredients (serves 4)

• 1.5 pounds fresh baby okra
• 1 medium red onion
• 2 tablespoons tomato paste
• 2 cups water
• 3/4 cups extra virgin olive oil (divided)
  
• 3/4 teaspoon salt
• 1 pinch ground cinnamon (optional)
• 1 whole chicken or rabbit (optional)
  

Time - 1 hour

• Preparation - 5 minutes
  
• Cooking - 55 minutes

Preparation

• In addition to rinsing your okra, you may need to remove some of the exterior fuzz. This will depend on the variety and the age of the vegetable at the time of picking. A simple test is to touch it with your bare hands. If the okra feel prickly, you want to remove the fuzz by scrubbing it with a nylon sponge, wash cloth, or vegetable brush under running water. If smooth, a simple rinse will do
  

• Once the okra is dry, remove the stems with a sharp knife. You will notice a type of "slime". This is normal
  

• There are several ways to get rid of the "slime", the most common approach being a vinegar bath. The method I've been taught by my mother-in-law is to precook the okra over medium heat in olive oil until soft (approximately 20 minutes)
  

• As moisture evaporates, the okra will stop producing the slimy substance
• Once cooked, place in a strainer, discard any oil remaining in the pan, and set aside

• Peel and chop the onion and add to a large pan with 1/4 cup extra virgin olive oil
• Cook over medium heat until translucent
• If adding chicken or rabbit:

1. add the quartered meat to the pan with the onion and brown
   
2. add 1-2 cups water, cover and simmer for 1 hour

• Once the onions are translucent or the meat is fully cooked, add the okra
  

• In a large glass, dissolve the tomato paste in the water and add to the pan. You can also substitute tomato paste with your favorite tomato sauce by using approximately 2 cups of tomato sauce and 1 cup of water to thin the sauce
• Add salt as well as a pinch of cinnamon if cooking with meat
  

• Simmer over medium heat for 10-15 minutes. If the tomato sauce becomes too thick, add about 1/4 cup of water. If too watery, raise the heat to help evaporate some of the water and thicken the sauce
• Once ready, the okra is best served hot or at room temperature and as with most "lathera" dishes, pairs nicely with thick slices of bread and feta cheese