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Okra Tagine (Tajine de Gombo)

Serves 4 Entree vegetarian, tagine

Okra Tagine (Tajine de Gombo)

This Okra Tagine, or Tajine de Gombo, is a staple in the Moroccan summer kitchen, where the abundance of fresh produce is celebrated. Originating from regions where the sun ripens the pods to perfection, this dish makes its appearance when the markets are brimming with young, tender okra. The key lies in maintaining the integrity of the pods, ensuring they remain whole and firm as they simmer gently in a fragrant tomato base.

The result is a dish that balances the earthy notes of cumin and paprika with the brightness of fresh cilantro and a squeeze of lemon. The sauce becomes rich and thick, enveloping the okra without turning it mushy, offering a satisfying bite with each mouthful. Serve it hot, with warm khobz to sop up the sauce, letting each bite tell the story of sun-drenched fields and fragrant spice markets.

Ingredients

  • 600 g (1.3 lb)small okra, trimmed
  • 4tomatoes, grated
  • 4garlic cloves
  • 1 tspcumin
  • 1 tsppaprika
  • 4 tbspolive oil
  • 1 handfulcilantro, chopped
  • 1lemon
  • 1 tspsalt

Method

  1. Begin by tossing the 600 g (1.3 lb) of trimmed small okra with 1 teaspoon of salt in a bowl. This helps to draw out some of the moisture and enhances the flavor of the okra.
  2. Heat 4 tablespoons of olive oil in a large, heavy-bottomed pan or tagine over medium-high heat. Once the oil is shimmering, add the salted okra in a single layer. Sear the okra, turning occasionally, until the ridges develop a golden-brown color, which should take about 5 to 7 minutes. This step helps to lock in the okra's flavor and prevents it from becoming slimy.
  3. Reduce the heat to medium and add 4 grated tomatoes to the pan. Stir in 4 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of paprika, and an additional teaspoon of salt. Mix everything well to ensure the spices coat the okra and tomatoes evenly.
  4. Cook the mixture uncovered, allowing the tomatoes to release their juices and the sauce to thicken. Stir occasionally, and let it simmer for about 20 minutes. You'll know it's ready when the sauce has reduced and thickened, and the okra pods are tender yet still hold their shape.
  5. Once the sauce has reached the desired consistency, remove the pan from the heat. Stir in a handful of chopped cilantro and the juice of 1 lemon. The cilantro adds a fresh, herbal note, while the lemon juice brightens the flavors of the dish.
  6. Serve the Okra Tagine hot, accompanied by crusty bread to soak up the rich, flavorful sauce. Enjoy the balance of tender okra and thick, spiced tomato sauce, a hallmark of Moroccan home cooking.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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