Nile Adventurer Okra Stew Recipe
October 2011
The head chef on board the Sanctuary M.S. Nile Adventurer is keen to share one of his favourite recipes of Okra Stew or "Bamia" as it is known in Egyptian. The traditional Arabic dish of okra is prepared in a delicious tomato based sauce. Usually served as a vegetarian dish, lamb and beef can also be added. This hearty stew is best accompanied by rice or bread. Try it at home tonight with the recipe below, or book your egypt cruise on board the luxury Sanctuary Nile Adventurer and save 25% when you sail by 31 December 2011.
Ingredients:
1/2 kilo of fresh or frozen okra (preferably fresh)
1/2 kilo of lamb or beef cuts (optional)
6 plum tomatoes (or 3-4 large normal ones)
3 tablespoons tomato paste
1 cup of broth (vegetarian, meat or chicken)
2 white onions (chopped)
5 garlic cloves (minced or crushed)
olive oil (3 table spoons)
pinch of thyme (1 tablespoon)
pinch of nutmeg (1 tea spoon)
pinch of dried coriander (2 tablespoons)
3-4 bay leaves
Salt and pepper
Method:
· Wash fresh okra and place in a sieve to dry. Remove caps and thorns with a knife.
· Chop and sauté the onions and garlic in the olive oil until golden.
· Clean and add the meat to the onions (optional).
· Stir in the nutmeg, dried coriander, salt and pepper.
· Meat option: cook the meat until it is sealed and has infused with the spices.
· Chop the tomatoes and add along with the tomato paste, mix this until the sauce thickens.
· Pour in the broth (or water if you don’t have any broth) and bring to a boil while adding salt to taste.
· Add the Okra and bay leaves, lower the heat and simmer for 30 minutes until the okra is cooked.
· Add chopped coriander leaves as a garnish (optional) and serve with rice or Arabic flat bread.
If you would like to find out more about the Sanctuary M.S. Nile Adventurer, please click here. To book a cruise, please contact us.
