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Bamya, the Arabic word for okra, is not just a simple vegetable but a culinary marvel that has graced tables across the globe. The dish itself has a rich history, originating from the fertile lands of the Middle East, where okra thrives in warm climates. Cultivated for centuries, this vegetable has made its way into various cuisines, becoming particularly prominent in Mediterranean and North African dishes.
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Bamya (Okra Stew) recipe

Experience the warmth of Bamya Bliss, a savory okra stew that delights the senses with its vibrant spices and fresh ingredients. This dish, rooted in Middle Eastern cuisine, is perfect for both vegetarians and meat lovers alike. Discover its rich history, nutritional benefits, and step-by-step cooking guide to create a comforting meal. Serve it with fluffy rice or traditional bread for the ultimate culinary experience. #Bamya #OkraStew #MiddleEasternCuisine #HealthyEating #ComfortFood

Ingredients

500g fresh okra, trimmed and sliced

1 large onion, finely chopped

3 cloves garlic, minced

2 medium tomatoes, diced

1 tablespoon tomato paste

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional)

4 cups vegetable broth or chicken broth

2 tablespoons olive oil

Salt to taste

1/4 cup lemon juice

Fresh cilantro, chopped (for garnish)

Cooked rice or bread (for serving)

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cumin seeds; cook for an additional 1-2 minutes until fragrant.

    Add Spices and Tomatoes: Mix in the diced tomatoes, tomato paste, coriander powder, paprika, black pepper, and cayenne. Cook for about 5 minutes, stirring often until the tomatoes begin to break down.

      Incorporate Okra: Gently add the sliced okra to the pot and stir well. Cook for another 5 minutes to allow the okra to absorb the flavors.

        Pour in Broth: Carefully pour in the vegetable or chicken broth, ensuring the okra is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 20-25 minutes, stirring occasionally, until the okra is tender but not mushy.

          Adjust Flavor: Once cooked, stir in the lemon juice and add salt to taste. If you prefer a thicker stew, cook uncovered for an additional 5-10 minutes.

            Serve: Clear a plate or bowl and ladle the Bamya into servings. Garnish with freshly chopped cilantro and serve hot over cooked rice or with warm bread.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6