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There’s an intriguing tale behind the acquisition of three kilos of okra that currently occupy our refrigerator. Such occasions are an incidental consequence of our professional life. While I was quite enthused by it, Sarit was less so. Okra tends to evoke mixed opinions. My belief is that if you haven’t encountered a delectable okra recipe, you simply haven’t given it a fair chance. With an entire week and an ample supply of okra, I set out to prove my theory.
The journey commenced on Monday night with my Egyptian grandmother’s take on okra stew – a beloved dish in Egypt known as bamya. In this rendition, the okra is slow-cooked in a luscious tomato sauce alongside meatballs, served over short-grain delta rice. The reception was overwhelmingly positive, catapulting us into an adventurous exploration of okra: okra pakoras on Tuesday, infused with piquant chili, zesty ginger, and crisp ground rice; okra stir-fried with succulent prawns and thick noodles on Wednesday; okra steamed and incorporated into a vibrant green salad on Thursday. Finally, on Friday, we braised the remaining okra with caramelized onions, stock, and copious amounts of black pepper.
Okra week became a magnificent showcase of the astonishing versatility of this vegetable. While every dish was impressive and deserving of being shared, if we had to select just one, it would undoubtedly be Monday’s creation. The inclusion of grated potatoes renders the meatballs tender, while the slow cooking method gives the okra a melt-in-your-mouth quality. The combination of sweet, tangy, and savory flavors enhances the dish’s soulfulness and overall comforting appeal.
If you have an aversion to okra, you can substitute it with green or runner beans (or even courgettes or marrows if you remove the seeds and slice them). However, we implore you to grant okra a fair chance and reconsider your stance.
Historically, we’ve turned to Crianza wine to complement rich tomato-based dishes, and it pairs splendidly with this okra stew. However, our recent discovery of the rich, tart magic of the xinomavro grape has led us to believe it might be an even better match.
Meatballs and okra in tomato sauce
TO SERVE 4
For the meatballs
For the sauce
To serve
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To make the meatballs, coarsely grate the potatoes and peeled onion using a box grater. Gently squeeze out some of the liquid, then add the grated potatoes and onion to the meat. Season well and mix thoroughly. Shape the mixture into 12 balls, approximately 60g each.
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Prepare the okra by removing the hard top just above the pod using a sharp paring knife, being careful not to bruise the pod.
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Heat the oil in a deep, wide pot and lightly brown the meatballs on all sides. Add the tomatoes, water or stock, spices, and okra. Reduce the heat to a gentle simmer and cover. Avoid stirring with a spoon; instead, gently shake the pot from time to time to distribute the ingredients.
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Cook for 30-40 minutes until the meatballs are tender and the okra is meltingly soft.
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Serve with garnish and steamed white rice – preferably short-grain or Egyptian.
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