Bamya is also known as Lady Fingers. If they are not cooked properly they can be slimy which put lots of people off.
To take away the slimines of the Bamyas, Rea Parsons from One Green Planet has those Three Tricks:
1. If you freeze okra and cut it while it is still frozen, it will less slimy than when you cut it fresh.
2. Soak the okra in vinegar for half an hour before cooking it. Rinse it and pat dry before cooking.
3. You can pre-cook okra at very high heat by sautéing, roasting, blanching or grilling. Then add cooked okra to your recipe and there will be hardly any slime at all. Try this tips and you will change your mind.
1 kg young, tender okra
3 tbsp oil
1 clove garlic
1 can chopped tomatoes (400 gr)
Juice of 1 lemon
Salt and pepper
Wash, drain and dry okra.
Remove the stem ends.
Heat oil in a deep sided pan and glaze onion and garlic.
Add remaining ingredients, cover and simmer for 30 min. Adding water as necessary.
Brown lightly under the grill just before serving.
PS: All the Sephardic vegetables were cooked with some meat and was served as a “comida” casserole with the emphasis on the vegetable rather than the meat.
As a side plate for a main dish of Roast meat.
Make a stew by browning 500 gr of Veal Shin or Chicken Breast (cut in small pieces) after glazing the onion and garlic, add 1 cup of water and cook till tender. Than add the remaining ingredients and follow the recipe.
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