We usually cook okra as a stew, tomato braised dish (ladera) but this is a recipe which feels much fresher. Nice aromas from the spices while the cherry tomatoes give the necessary sweetness.
Okra with Cherry Tomatoes
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Okra with Cherry Tomatoes
Servings: 6 People
Ingredients
- 1kg Okra/Bamies , fresh
- 60ml EVOO , Extra Virgin Olive Oil
- 40ml White Wine Vinegar
- 1 bunch Fresh Onions , finely chopped
- 3 cloves Garlic , roasted and minced (optional)
- 1 cup Cherry Tomatoes , halved
- 100ml Tomato Passata
- 30ml Lemon juice
- 1 tbsp Cumin , ground
- 1 tbsp Aleppo Pepper , ground
- 1 tbsp Coriander , ground
- 2 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- 1 tbsp Ras El Hanout , spice mixture, optional (press here for recipe)
Instructions
- Cut the stems of the Okra and slice them to 1 ½ cm pieces. Place the Okra in a large size tray, drizzle the vinegar and toss. Place out in the sun and allow to dry for about 30’.
- Take a large casserole or high walled frying pan and place on medium heat. Pour the olive oil and allow to heat-up for about 2’. Throw in the okra along with the scallions, toss well and cook for about 12’ while stirring frequently. Once the okra is tender but still firm, toss in the garlic along with the cumin, Ras El Hanout spice mixture, Aleppo pepper and coriander, stir and allow to cook for 2’.
- Drop in the tomatoes and the passata and cook for further 4’. Pour the lemon juice, season with the salt and pepper and remove from the heat. Can be served both warm over Bulgur or even served cold.
