Egyptian Okra Stew

• 1 pound fresh okra pods, washed and ends trimmed
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 2 tablespoons vegetable oil
• 2 cups tomato purée or crushed tomatoes
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt to taste
• Pepper to taste

Ingredients for 3 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the vegetable oil in a large saucepan over medium heat.

   Stovetop
2. 2

   Add the finely chopped onion to the saucepan and sauté until it becomes translucent and lightly golden.

   Stovetop
3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Add the tomato sauce or crushed tomatoes to the saucepan, along with the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper. Stir well to combine.

   Stovetop
5. 5

   Allow the tomato sauce mixture to simmer for about 10 minutes, allowing the flavors to meld together.

   Stovetop
6. 6

   Add the trimmed and washed okra pods to the saucepan and stir gently to coat them with the tomato sauce.

   Stovetop
7. 7

   Reduce the heat to low, cover the saucepan with a lid, and let the stew simmer for about 20–25 minutes, or until the okra pods are tender. Stir the stew occasionally to prevent sticking and ensure even cooking.

   Stovetop
8. 8

   Once the okra is cooked, taste the stew and adjust the seasoning according to your preference.

9. 9

   Remove the saucepan from the heat and let the stew sit for a few minutes to allow the flavors to develop.

   Stovetop
10. 10

    Serve the stew hot as a main course with rice or bread, and enjoy the delicious flavors of the tender okra and aromatic spices.