Okra with meat stew, Bamia
A delicious stew of okra with meat in an onion tomato base. Taste of South Sudan will share how to cook okra in a meat based stew. This method of cooking okra has its roots from the Middle East, where it is called Bamia in Arabic. For the best flavor, use fresh ingredients, except for the tomato paste.This meal is best eaten with Asida or Kisra ( a type of flat bread). Watch Taste of South Sudan cooking channel video at the end of this post demonstrating how to cook okra stew with meat, Bamia Tabiq.
- 1.5 lbs of beef, cubed
- Okra, 5 cups, fresh, both ends clipped
- 1 red onion, medium size, diced
- 2 tomatoes, large, diced
- 2 Tbspn cooking oil
- 1 Tsp Tomato paste
- 1 cinnamon stick
- 1 tbsp garlic, fresh from garlic cloves, mashed or blended
- 4 cups of water
- Dill, fresh, cut into fine pieces, 2 tablespoons
- ¼ Tsp Black Pepper, ground
- ¼ Tsp Cumin powder
- In a large pot, heat oil. Fry diced onions in oil until edges turn golden over 10 minutes.
- Add beef and briefly roast it with the onions.
- Add 1 cinnamon stick, 2 teaspoons of salt, 1 cup of water. Cover and cook for 30 minutes.
- Add diced tomatoes. Cook for 10 minutes. During this time use your Lofrega or wooden spoon to smash the tomatoes and onions creating a thick puree.
- Add 1 teaspoon of tomato paste and mix.
- Wash the okra and drain water. Add okra to the pot.
- Add 3 cups of water. Cover and cook for 30 minutes.
- Add 1 teaspoon of salt, and the seasonings as above. Garlic paste, black pepper, cumin, fresh dill.
- Simmer for 10 minutes then turn heat off.
- Check for doneness, when the okra is cooked. Remove an okra from the pot, crush the seeds gently between the fingertips. The seeds should crush easily.
- Serve with Asida.
Watch Video: Okra Stew with Meat, Bamia Tabiq