Spicy okra

March 10, 2010

The inspiration for this dish was a recipe for a lamb and okra dish, bamya, given to me many years ago by an Egyptian diplomat's wife. It's gone through a few transitions to its present form.

Serve at room temperature with barbecued meat, or as a hot side dish with grilled chicken breasts etc. Or it can be served on its own as a vegetarian dish.

The spice Ras el Hanout is actually a ground Moroccan spice mix. The name means “top of the shop” and spice merchants all have their favourite blends.

These days it can be bought readymade in jars and you will find it a good addition to the store cupboard. It can be used in rubs and marinades. It enhances tagines and casseroles and is surprisingly good sprinkled on chicken or fish before frying.

Spicy Okra

2 medium onions, sliced
1/2 red pepper, diced
3 cloves garlic, finely chopped
8 medium tomatoes, halved
1/4 cup tomato paste
200g okra
1-2 teaspoons pepper flakes
2 teaspoons cumin powder
1 teaspoon sweet paprika
1 tablespoon Ras el Hanout
1 teaspoon salt
1 220g can butter beans or other large white beans
3 tablespoons olive oil
water
fresh coriander for garnish

Saute onions, pepper and garlic in the oil until soft. Add the spices and cook for two minutes.

Add the tomatoes and tomato paste then a little water. Cook till the tomatoes go soft and pick out the skins. Add the salt.

Trim a little from the stalk end of each okra pod. Place in the pan and add a little more water if necessary then simmer, covered, for 15 minutes.

Drain and rinse the butter beans and simmer for a further five minutes until the sauce is thick. Check the seasoning and adjust as required.

Tip into a serving bowl and cool to room temperature. Garnish with coriander leaves before serving.

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