Okra is one of those foods you either love or hate. There are few people who feel moderately about it. In fact, most people who say they don't like okra usually do so because of the slimy texture and the abundance of seeds. What if someone told you that we could make bamies without the slime -- would you try them? Well, we don't know that stewing the okra makes it any less slimy, but we did read about soaking fresh okra in a water, vinegar, and salt brine for an hour or so before cooking to reduce the amount of goo when the okra is cooked. Or, you could buy the frozen okra. For some reason, frozen okra produces less slime and has the same great flavour as the fresh. We do know, however, that some dishes want and need okra's slimy goo to help thicken the dish. One example of this is the famous dish gumbo. The okra releases that thick sticky goo into the stew and helps thicken the tomato sauce and juices. With Greek bamies, it is the same thing -- the okra thickens the sauce. So, why not embrace that slimy texture and appreciate all that it is doing for the cooking process!
We made the bamies the same way our mothers, fathers, grandparents, and any other relative who cooks them does. We made them with onions and tomatoes. As we were making the okra, we realised that onion and tomato are two of the most popular ingredients that we have on our Lenten menu. And, it seems that almost everything can go with tomato sauce and onions. And for us, we know that okra can, too! Occasionally, it is difficult to find fresh okra in the grocery store, or it is absolutely cost prohibitive, but there is frozen okra -- whole or sliced. We like the look of the whole okra, but have made this with the sliced okra, too. It's just a preference to use the whole one. If you can find it fresh, then you should use fresh okra. Make sure to clean off the fuzz on the outside skin, and trim the stems so they are close to the pod. We used frozen okra, so this dish was particularly easy and quick to make, and since there were only two of us tonight, we made just a small amount.
For this recipe, you will need the following ingredients:
1 package frozen okra (1 pound fresh okra, cleaned, trimmed)
16 oz can tomatoes in sauce (about 2 cups)
2 TBSP tomato paste
1 onion, peeled and cut
1 TBSP garlic, chopped
2 TBSP olive oil
You do not have to thaw the frozen okra. It is actually better if it is still frozen when you add it to the pot, so just take it out of the freezer when you are about to start preparing this dish. If you are using fresh okra, then make sure that it is washed and trimmed, and that the fuzzy exterior has been washed off under cool running water.
The first preparation is to slice or dice the onion. You can cut the onion in whatever shape you like. We chose to cut half length slices by cutting the onion in half, then we followed the natural "stripes" on the onion so the slices are rather thin. You can dice the onions, but make sure it is a smaller dice so not to take away the attention from the beautiful pods of okra. Next, mince (or chop) the garlic. You could also use prepared garlic for this dish. If you are using fresh tomatoes, chop them now. If you are like us, and you used canned whole tomatoes, those, too, need to be cut up a bit. Reserve the juices of the canned tomatoes - those you will need in this dish!
On medium heat, put a small pot with the 2 Tablespoons of oil in it. You will start to cook the onions until they are soft, and you want to make sure that nothing sticks to the bottom of the pan. If two Tablespoons of oil seems like a lot to you, remember that stewed okra is part of the ladera fagita (translated as "oily food dishes" - (usually olive oil)) category and needs a little extra oil. Next, add the garlic to cook with the onion.
Once the onion and the garlic are soft and half-cooked without browning, add the tomato paste. You want to add the tomato paste first so it has a moment to fry in the oil and pick up another layer of flavour. Mix everything together well so that the onions and garlic are fully coated with tomato and oil. Then, add the canned tomatoes. We used whole plum tomatoes in sauce the other day for a different dish, and we had half of the can leftover -- it was a large can. But, you can use diced tomatoes in sauce, whole tomatoes like we did, or even fresh tomatoes with an extra tablespoon of tomato paste plus a cup of water to make the sauce. The canned tomatoes are very convenient, and this was a good way to use leftovers!
Add the tomatoes and mix well. Sprinkle a little salt and pepper into the pot. We say a little because you can adjust the seasoning when the dish is finished cooking. Once you have the seasonings in the pot, add the frozen okra. Once again, you do not have to thaw the okra. Mix everything together well and make sure that the okra is fully coated with tomato sauce and oil.
Bring this mixture to a boil, and let it cook for about 5 minutes on boil, then put a lid on the pot and lower the heat to a medium-low temperature. Allow this to stew (cook) for another 20 to 30 minutes, depending on how well done you want the okra. We chose to leave a little bite to our bamies so they would have less slime in the centre, but older generations cook this for another hour and make sure that everything is very soft and well cooked. We like the little crunch!
Anyway, let this simmer and then serve with a sprinkling of salt and pepper on top. Of course, those who are enjoying the bamies will adjust the salt and pepper for themselves. Some of us just want to taste the okra and we omit the salt and pepper, but this really is a dish that needs just a little bit of each, so it is good to garnish the top with just that -- salt and pepper.
Okra is an easy food to make, and having the frozen vegetable department at the grocery store to supply us with it year round is really a blessing. It is versatile, attractive, and packed full of vitamins to help keep us healthy. So, before you eat when you say your dinner prayer, remember to add "Stin iyia sas!" (To your health!)
“You should continually and unceasingly call to mind all the blessings which God in His love has bestowed on you in the past, and still bestows for the salvation of your soul. You must not let forgetfulness of evil or laziness make you grow unmindful of these many and great blessings, and so pass the rest of your life uselessly and ungratefully.
For this kind of continual recollection, pricking the heart like a spur, moves it constantly to confession and humility, to thanksgiving with a contrite soul, and to all forms of sincere effort, repaying God through its virtue and holiness. In this way the heart meditates constantly and conscientiously on the words from the Psalms: ‘What shall I give to the Lord in return for all His benefits towards me?’ (Psalm 116:12).”
– St. Mark the Ascetic, Letter to Nicolas the Solitary, The Philokalia Vol. 1
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