Dairy Free, Dinner, Gluten Free, Keto, Ramadan, Vegan

Bamya (Okra Stew)

This week was my Father in Law’s birthday and the only thing he wanted was this delicious tomato-based vegetarian okra stew to enjoy. My friends, it is so easy to make this dish that you will not believe how little effort it requires but how much big flavor and textures it has. Typically, this dish is cooked with red meat but my father in law isn’t a fan so I kept it vegetarian! I urge you to pick up some fresh okra the next time you are at the market and try this yummy stew!

Servings: 4

Total Time: 1 hour

Ingredients

1 lb of okra (stem cut off)

1 large onion finely diced

6 garlic cloves minced

4 cups of veggie stock or use water with 1 veggie bouillon cube

2 tbsp tomato paste

2 large tomatoes cubed

1 tbsp seven spice

Salt & pepper to taste

1/3 cup chopped cilantro

2 tbsp olive oil

Instructions

In a large pot, add the olive oil over medium heat. Then, add in the onions and 4 minced garlic cloves. Saute until lightly browned. Make sure to season with Salt & Pepper.

Then, add the okra to saute for 2-3 minutes with the onion and garlic. Season okra with Salt & Pepper.

Now, add the tomatoes, seven spice, tomato paste, and bouillon cube along with the water or stock.

Let this simmer for about 1 hour on medium heat. The tomatoes will break down and the okra will tenderize. *If the okra is too big in size then cut it in half!

Towards the end, saute in a pan 2 minced garlic cloves with the cilantro and some olive oil until crisp. Mix that into the stew. Taste the stew to see if it needs any more salt, pepper, or seven spice.

Enjoy with rice or as is!

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