Bamya Alicha Ethiopian Style Okra Recipes

BAMYA MIDDLE EASTERN OKRA STEW

Bamya Middle Eastern Okra Stew image

Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients.

Provided by Diana

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 yellow onion (diced)
2 cloves garlic (minced)
1 pound (450g) okra (fresh or frozen)
2 bay leaves
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 litre vegetable stock
1 can diced tomatoes
½ teaspoon salt

Steps:

Start by cutting the tips off using a small knife, then wash the okra and drain well.
Heat olive oil in a large pot, then saute a diced onion until it's soft and translucent.
Add the washed okra to the pot, and saute for a few minutes. Add a crushed garlic to the pot and cook until fragrant.
Add bay leaves, ground cumin, and turmeric. followed by vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked.
Add a can of diced tomatoes, or fresh sliced tomatoes. And cook for 15 more minutes. In the last 5 minutes of cooking, add salt.
Serve warm over rice.

Nutrition Facts : Calories 136 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

BAMYA ALICH'A (ETHIOPIAN-STYLE OKRA)

Bamya Alich'a (Ethiopian-Style Okra) image

Can be served hot or at room temperature. If you really don't like the texture from the okra, split the pods, soak overnight in water, and drain well before cooking. From "The Africa Cookbook".

Provided by realbirdlady

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups okra, trimmed and split lenthwise (seeded if mature)
1/4 cup olive oil
1 1/2 cups red onions, minced
2 cups tomatoes, peeled, seeded, and chopped
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/2 teaspoon cardamom, ground
2 jalapenos, minced

Steps:

In a medium saucepan, heat oil.
Cook onions until light brown.
Add tomatoes and bring to a boil.
Lower heat, and stir in garlic, ginger, and cardamon. Add the okra and cook, uncovered, for 20 minutes.
Add chiles and cook five more minutes.

Nutrition Facts : Calories 199.8, Fat 13.9, SaturatedFat 2, Sodium 15.2, Carbohydrate 18.3, Fiber 5.5, Sugar 6.4, Protein 3.6

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