Moroccan Style Okra
Also known as lady fingers or bhindi, okra is a vegetable that hails from North Africa and has a rich culinary history in Moroccan cuisine. These slender green pods are tasty and offer a wealth of health benefits. They're a great source of vitamins, fibre, and antioxidants, making them a fantastic addition to your diet. This Moroccan version of it can be served as an appetizer, salad or a main dish when accompanied with meat or rice. This recipe is easily adaptable to your preference.
Ingredients
- 1 onion chopped
- 2 garlics grated or crushed
- 2 tomatoes peeled and chopped
- 1 cup fresh parsley washed and chopped
- 1 cup fresh coriander washed and chopped
- 1 tsp red Aleppo pepper flakes
- 2 green chillies
- 1 tsp salt & pepper to taste
- 1 tsp cumin
- 4 tblsp olive oil
- ½ kilo okra/lady fingers (washed and ends trimmed but not completely sliced off.
Instructions
- Soak the okra for at least an hour in a large bowl filled with some water, white vinegar, and 1 tablespoon salt.
- Gather and prepare all the other ingredients.
- Drain the okra from the soaking liquid but do not rinse the pods, just pat dry with a towel.
- Heat a large pot with some olive oil over medium-high heat and add the onion and saute until translucent, for about 5 minutes.
- Add the garlic, herbs, spices and chopped tomatoes and saute until fragrant for another 5-6 minutes.
- Stir in the okra and cover to simmer over medium-low heat until tender, about 20 to 30 minutes depending on the size of the okra.
- Be sure to monitor your liquid levels in the pot and add a bit of water if needed. The consistency shouldn't be too liquidy nor too thick, just saucy enough to dip in.
- Check the seasoning and adjust to your taste and when ready serve hot, topped with some freshly cut parsley or coriander.