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Okra Stew
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Description
This okra stew is inspired by a recent trip to Turkey. This is a popular, regional dish from Southern Turkey. The okra is stewed on low heat in a tomato broth that’s full of aromatic spices. It takes a while to cook, but it’s quite easy to make! This is a light and healthy stew that’s best paired with rice pilaf or bread.
Ingredients
- ½ pounds Okra
- 2 Tablespoons Olive Oil
- ½ Small Yellow Onion, Chopped
- 1 clove Garlic, Chopped
- 1 Small Green Bell Pepper, Chopped
- 3 Medium Tomatoes, Chopped
- ½ teaspoons Coriander
- ½ teaspoons Allspice
- ¼ teaspoons Cinnamon
- Salt And Black Pepper
- 3 Tablespoons Tomato Sauce
- 2 cups Water
- ½ Lemon, Juiced
- Bread Or Rice, To Serve
Preparation
1. Wash and drain the okra.
2. Heat olive oil in a large pot or Dutch oven.
3. Sauté the onion and garlic for about 2-3 minutes, until the onion becomes transparent.
4. Add the bell pepper and chopped tomatoes.
5. Add in the coriander, allspice, cinnamon, pepper and salt. Cook together for a few more minutes.
6. In a separate cup or bowl, mix together the tomato sauce and water and pour into pot.
7. Add in the lemon juice and cook together for 2-3 minutes.
8. Add the okra and stir to combine.
9. Cook uncovered on medium heat for about 15 minutes.
10. Reduce the heat to low and let gently simmer for 30-40 minutes.
11. Serve with bread or rice.
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