Stewed okra in tomatoes sauce known as “bamia ladera” in Greek, which refers to the vegetable being stewed in a rich tomato and olive oil base. While this recipe is depicted as a vegetable side dish, you can add chicken to the recipe, turning it into a delicious main course.
Ingredients
- 1.5 pounds baby okra
- 1 red onion
- 2 tablespoons tomato paste
- 2 cups water
- 3/4 cups extra virgin olive oil (divided)
- Salt to taste
Preparation
- In addition to rinsing the 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
- Once the onions are translucent, 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
- Salt to taste
- 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 “ladera” dishes, pairs nicely with thick slices of bread and feta cheese
