Egyptian Okra
In Egyptian Arabic, okra is known as bamya and is well-liked. Either a simple veggie side dish or a meat stew are served with it.
Source and licence
"Egyptian Okra" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Egyptian_Okra, revision 4514082), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Egyptian_Okra&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514082
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Butter
- Onion, diced
- Bell pepper, diced
- Garlic, minced
- Tomato paste
- Chicken stock
- Fresh okra, cleaned and trimmed
- Salt
- Ground black pepper
Method
- Heat a pot over high heat. Add the butter and let it melt.
- Add the onion, bell pepper, and garlic. Cook for about 2 minutes, or until they start to gently brown.
- Add the tomato paste and chicken stock. Stir to combine well.
- Add the okra, and cook for about 15 minutes until soft.
- Season with salt and pepper, then serve.