Mediterranean okra and tomato stew3/21/2024 ![]() Fresh okra is best to use if you can find it at the local store.Ĭarrots: We used organic carrots for this recipe, but it is not necessary. We do recommend letting the okra to thaw out completely before using it, or running it under water for a few minutes. Okra: We used frozen okra to prepare this dish. For now, here’s a quick overview the complete list. The exact measurement for these ingredients arefound in the recipe card listed below. To avoid ending up with any lumps of onion in your dish, make sure to cut them to a small and uniform size and sauté until they are soft and translucent. These staple ingredients create base flavors that will enhance the overall taste of your dish. Once you’ve got this base down, you can use it for a wide range of other stew recipes, adjusting the accompanying herbs and spices depending on the type of cuisine. The base of this vegetarian okra stew consists of okra, of course, and combination of tomato paste, onions and garlic. If any sliminess remain, it will actually work wonders in helping to thicken your stew, or you may simply preparing a slurry by mixing cornstarch and water together, then pouring it in the stew. Okra is often accused of having a slimy texture, but sautéing them for a few minutes will help to get rid of it, as used in this recipe. If you opt for frozen it’s best to let them thaw to prevent adding any extra water to the dish. If you do use fresh okra, you will need to cut off the stem ends prior to cooking. Either frozen or fresh okra will work just fine in this dish, as you may struggle to find fresh when it is not in season. If you have never tried okra or hate the gooeyness, then this is the recipe for you.Although sometimes referred to as a vegetable, okra is a flowering plant that is hugely popular in the southern states and across West Africa and South Asia. This meal belongs to the category of lathera, the category of vegetable based dishes cooked in olive oil. And then you also have the tomatoes, the olive oil rich in antioxidants. ![]() Do not attempt to eat okra warm, it essentially will have no flavor.ĭo I need to mention how healthy okra and this dish is? Okra is a great source of soluble fiber, the kind that lowers cholesterol levels. One of the secrets of enjoying okra roasted this way is to eat at room temperature. Okra can be a difficult vegetable and a bit obscure, but if you cook it this way, the okra caramelizes and is bursting with flavor. I also added some cherry tomatoes giving it a different texture and appearance. For this recipe I added a bit of fresh mint which has been growing wildly on my balcony, along with feta which is quite a flavorful combination. Very basic flavors: tomato, parsley and olive oil. The classic recipe is with chopped tomato and usually cooked in a pot but I prefer the roasted okra. Now, the good news is, that while there is some prep involved, the actual recipe is quite easy and most of the time, it’s just cooking in the oven. Be careful not to cut too low exposing the inside, otherwise the liquid may come out. When peeling, cut around the tip of the okra, so you end up with a cone. After you peel them, you dry them in the sun for a few hours or in an oven, to reduce the liquids even more. In fact the next step is very important for getting rid of the gooey stuff. Also, when you make Greek style okra you actually do not want them to be super fresh and crispy, but 2-3 days old as they have a more concentrated flavor and less of the liquid. Greek prize very small okra, the smaller the better as it is more tender and has smaller seeds, so that means its harvested early. Time consuming tasks whether it was peeling potatoes or making fresh pasta were somehow turned into another opportunity to socialize, plus you got the job done quicker since you had help, and it was more enjoyable as well. Speaking of time consuming, this peeling okra process brought to mind the image of my grandmother sitting around the table with her neighbors or an aunt doing this type of prep while talking and gossiping. So I would suggest you do the peeling the day before. This can take some time, especially if you are in an hurry and just want to make lunch. First you have to peel the tips while maintaining the cone shape. But the secret to making it special, is that it requires a certain process for its preparation. While it is just a humble vegetable, it can taste fantastic when done right, or horrible if you do it in a hurry. Fresh cooked okra is a special dish in Greece.
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