Bamya

Ingredients

• 500 gokra
• 2tomatoes
• 1onion
• 80 mlolive oil
• 1lemon
• to tastefine sea salt and black pepper

Method

1. Start by washing 500 g of okra thoroughly under cold water. Trim the stems carefully without cutting into the pods to prevent them from becoming slimy during cooking. Dice 2 tomatoes into small cubes and finely chop 1 onion. Squeeze the juice of 1 lemon and set it aside. These preparations ensure the ingredients are ready to be added in sequence without delay.
2. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, which should take about 5 to 7 minutes. This gentle cooking releases the onion's sweetness, forming a flavorful base for the dish.
3. Add the diced tomatoes to the pot with the softened onions. Stir to combine, allowing the tomatoes to break down and meld with the onions. Cook until the tomatoes have softened and released their juices, creating a rich, aromatic base. This step ensures the flavors are well integrated before adding the okra.
4. Add the prepared okra to the pot, stirring gently to coat them in the tomato and onion mixture. Pour in the lemon juice and season with fine sea salt and black pepper to taste. The lemon juice helps to balance the flavors and reduce the okra's natural slime.
5. Cover the pot with a lid and reduce the heat to low. Allow the bamya to simmer gently, stirring occasionally, until the okra is tender but still holds its shape, which you can tell by its vibrant green color and a slight resistance when pierced with a fork. This slow cooking ensures the okra absorbs the flavors without becoming mushy.
6. Taste the dish and adjust the seasoning with more salt and pepper if needed. Once satisfied with the flavor, remove the pot from the heat. Serve the bamya warm, allowing the flavors to shine through in this simple yet satisfying dish.