Okra StewMay 7th, 2009 | By Peter Minakis | Category: Greek, Herbs, How To, Main, Olive Oil, Onions, Potato, Recipes, Side, Stew, Vegetables, Vegetarian
Last year I introduced you to a Greek dish with stewed veal and okra. Another related dish with okra is the vegetarian version, loaded with onions, okra, perfumed with allspice berries and bulked up with some potatoes for a fine vegetarian main course.
There are a few ways you can go out making this okra dish, the first being to go with the meatÂ version, which makes a great one-pot meal for the family, the other is to go the vegetarian route and stew the okra and serve as a wonderful side dish or as I’m going to show you here, add some potatoes into the mix to make this a satisfying and delicious vegetarian main course.
Like anything in life, nothing is perfect (including my recipes or posts) however, in my effort to always seek out a better recipe, pragmatism is always sought and there’s always room for improvement in a dish.
Today, I’m going to a cooking tip I learned from a friend of the family’s back in Greece. Each day, we go to the beach twice a day. Once in the late morning and once in the late afternoon. At the beach, one is greeted by neighbors, friends and relatives and the beach scene becomes like the central square or “plateia” of the town.
One hears of gossip, wrangling over Greek politics, the state of the world, stories of children and grandchildren and one ALWAYS hears discussions about what’s for lunch, how a dish is prepared or one gets to pick-up odd cooking tip.
Today’s tip involves okra. One of my mom’s friend’s in Greece shared how to eliminate any slimy texture that can result from cooking okra. Her solution is quite simple and yes, it does work!
- Cut the stems off your okra.
- Using a paring knife, carefully peel the skin from around the base of the stem side of the okra.
- Now you’re done. Simply rinse your okra and reserve. You’re now ready to make your Okra Stew.
Okra Stew (ÎœÏ€Î¬Î¼Î¹ÎµÏ‚ Î»Î±Î´ÎµÏÎÏ‚)
2 medium onions, sliced
1/4 cup olive oil
1/2 cup parsley, chopped
approx. 1.5 lbs. ofÂ okra (fresh or frozen), stems removed, trimmed
1/2 cup plum tomatoes, hand-crushed
3-4 cloves of garlic, sliced
5-6 allspice berries
Approx. 2 cups of vegetable stock
salt and pepper to taste
4 large potatoes, peeled
- In a pot over medium-high heat, add your olive oil and onions and saute for a few minutes. Cover, reduce the heat to medium andÂ and simmer for another 10 minutes.
- Add your okra, crushed tomatoes, parsley, garlic, allspice and vegetable stock and bring to a boil. Adjust seasoning with salt and pepper.
- Cover, reduce to a simmer and cook for 30-45 minutes. About twenty minutes into the cooking time, add your potatoes (whole) and continue to simmer. Your potatoes should be fork tender, the sauce smooth, aromatic with some chunks of tomato. Adjust seasoning with salt and pepper.
- Serve warm with bread and feta.
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.