Bamia
(Okra in Tomato Sauce) Recipe

Origin: Egyptian      Period: Traditional

A classic Egyptian dish that makes the most of that odd African Native fruit the okra. Unlike many other recipes this one calls for fresh young okra.

Ingredients

500g fresh young okra
1 large onion, finely chopped
3 tbsp olive oil
2 cloves garlic, finely chopped
500g ripe tomatoes, blanched and peeled
juice of 1 lemon
2 tsp sugar
large handful coriander
large handful flat-leaf parsley
sea salt and freshly-ground black pepper to season

Bamia
(Okra in Tomato Sauce) Preparation:

Method:

Remove the stems and clean the okra add the oil to a pan and fry the onion until softened then add the garlic. Add the okra and cook for five minutes then chop the tomatoes and add to the okra and onion mixture, along with the seasonings, sugar and lemon juice. Cook, uncovered, for 25 minutes until the okra are tender then add the chopped herbs, season with salt and pepper and cook for a further minute before serving.

Read: Recipe Articles and Reviews

More African recipes...

More North African recipes...

More accompaniments to main courses...

More Traditional recipes...

More Vegetarian recipes...

More recipes for Stews...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary