Stewed Okra
Bamija (bamya), a Bosnian and Herzegovinian delicacy, showcases tender meat simmered with aromatic spices, resulting in a rich, flavorful sauce. Perfect over rice, mashed potatoes, or by itself.
Ingredients
- ½ lemon (juice only) or 3-4 tablespoons of vinegar
- 1 strand of dried okra, or ½ pound fresh okra if using fresh, try finding pods that are about 2 inches in length
- 1 onion large, minced
- 2 carrots medium, diced
- 2-3 garlic cloves minced
- ¼ cup fresh parsley minced, or 2-3 tablespoons dried
- 2 tablespoons butter
- 2 tablespoons oil
- 1-2 pounds veal diced; or sirloin, or tender chuck
- 1 tablespoon stock powder or Vegeta, or bouillon cube (crushed)
- ½ tablespoon ground pepper or peppercorn
- 1 teaspoon paprika
- (Optional) several lemon wedges for serving
Instructions
Soaking Okra
- Method 1. (Preferred!) If using dry okra, take it off the thread making sure no thread is left inside the pods. The best way to do it is pod by pod, or a few pods at once until all of them are off the thread. This may take a few minutes, depending on how strongly it was threaded and how long it was stored. Once it's off, transfer okra pods to a bowl and cover with boiling water. Squeeze half a lemon or add vinegar to the bowl. Set aside. If using fresh okra, try to find pieces that are about 2 inches long. If you find these, keep them intact and follow the method above. Finally, if all you can find is longer okra, cut the stems off each okra and discard them. Then proceed to slice each into ½-inch pieces (keep the seeds inside). At this point, follow the same instructions.
- Method 2. De-thread dry okra, or slice fresh okra (discard stems). Place in a small pot and cover with water. (Like in method 1, if you have fresh okra that's around 2 inches, keep it intact.) Add juice of ½ lemon or vinegar. Bring to a boil. Bring the temperature down to low. Simmer for 20 minutes. Take out and strain.
Parallel to Okra Soaking
- In a deep pot (or a skillet), heat oil and butter on high. Lower to medium and add onion, carrots, garlic, and parsley. Simmer for about 15 minutes. Stir frequently, and add a pinch of hot water here and there so all the liquid doesn't evaporate.
- Add the meat and seasonings, and bring the temperature down to your lowest setting. Stir well at about 10-minute intervals. As you're stirring, and simmering, keep adding a pinch of water at a time, until a sauce forms. Continue simmering and occasionally stirring for about 3 hours on low.
- You'll add about 2-3 cups of hot water throughout. Maybe a little more, maybe a little less, however, at the end of cooking the sauce should be about ½ inch to 1 inch above the meat. If you prefer a thicker stew, add less water. If you like it thinner, add more water. However, balance the flavor by adjusting the seasonings to the liquid.
- (Alternatively, bring the temperature up to medium, and simmer for 2 hours. We prefer the longer method as the meat becomes incredibly tender.)
Adding Okra to the Stew
- At this point, strain your okra. (Dry okra should have doubled in size by now.) Add it to the sauce. Try the sauce and adjust seasonings as necessary. Continue simmering with occasional stirring for an additional 20-30 minutes.
Handling Stewed Okra
- Serving: serve stewed okra hot with or without a side. (Rice, mashed potatoes, and polenta are good choices.) Most people dip into it with bread, but it can be consumed like stew, with a spoon. Serve with a lemon wedge. Storing: keep in the fridge for up to 48 hours. Reheating: reheat based on your preference. Don't reheat twice. Freezing: Freeze the stew before adding the okra to it. Transfer to a freezer-safe container, and keep up to 2-3 months. When you thaw the stew, follow the recipe steps to add okra in and finish cooking it. (Remember to "de-slime" it first.)
Video
Nutrition
Serving: 1of 4Sodium: 388mgCalcium: 110mgSugar: 3.7gFiber: 3.7gPotassium: 1136mgCholesterol: 250mgCalories: 561kcalSaturated Fat: 11.5gFat: 29.9gProtein: 57.5gCarbohydrates: 12.2gIron: 14mg
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