Bamia (spicy Okra Stew)
Bamia is a traditional Eritrean dish that features tender okra cooked in a spicy tomato-based stew. This flavorful stew is perfect for serving over a bed of rice or with a side of injera, a sourdough flatbread.
Ingredients
- 1 pound fresh okra, trimmed and sliced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the sliced okra to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste. Bring the stew to a simmer, then reduce the heat to low and cover the pot. Let it cook for 25-30 minutes, or until the okra is tender.
- Adjust the seasoning if needed, then serve the spicy okra stew hot over rice or with injera.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Pot lid
Serving suggestions
Serve the Bamia with a side of fluffy rice or injera bread for an authentic Eritrean meal.
Tips & tricks
For a milder version, reduce the amount of cayenne pepper or omit it entirely.
Cost
$10