Bamies Lathera (Okra Braised in Tomato and Olive Oil)
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Ingredients
- 500 g okra
- 2 tbsp red wine vinegar
- 1 onion
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 5 tbsp olive oil
- 0.25 tsp ground cinnamon
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 235 kcal
- Protein
- 4.2 g
- Carbohydrate
- 11.8 g
- of which sugars
- 7.2 g
- Fat
- 17.4 g
- of which saturates
- 2.6 g
- Fibre
- 5.8 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Trim the okra and toss it with the red wine vinegar in a bowl; leave for 15 minutes, which helps stop it turning slimy as it cooks.
- 2
Finely chop the onion and crush the garlic. Warm the olive oil in a wide pan and soften the onion for 5 minutes.
- 3
Stir in the garlic and the ground cinnamon for 1 minute, then add the tinned chopped tomatoes and 100ml water. Season well.
- 4
Drain the okra and lay it into the sauce in a single layer as much as possible. Bring to a simmer.
- 5
Cover and cook gently for 20 minutes without stirring too often, until the okra is tender and the sauce has thickened around it.
- 6
Scatter with chopped parsley and serve warm with crusty bread.
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