Okra with Tomato

Tender okra simmered in a thick, reduced tomato sauce. The scent of fried garlic and coriander fills the air as soon as the lid is lifted.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 208
• Protein: 5 g
• Carbs: 17 g
• Fat: 12 g

Ingredients

• 500 g Gombo (translated from French) ( trimmed )
• 4 piece Round tomato ( diced )
• 1 piece Yellow onion ( sliced )
• 3 piece Garlic ( crushed )
• 3 tbsp Extra virgin olive oil
• 1 tsp Coriander seeds ( crushed )
• 1 tsp Cumin ground
• 1 tbsp Lime juice
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Preparing the okra

   Wash and dry the okra thoroughly. Trim the stems into a point without piercing the pod to prevent the mucilage from escaping during cooking.

2. Searing the vegetables

   Heat the olive oil in a sauté pan. Sauté the okra until lightly browned. Add the sliced onion and crushed garlic.

3. Simmering the sauce

   Add the diced tomatoes and tomato paste. Season with salt, pepper, cumin, and coriander. Simmer over low heat until the sauce coats the okra.

4. Finishing

   Pour in the lime juice at the end of cooking. The sauce should be glossy and the oil should start to separate slightly at the edges.

Chef's tips

• Do not slice the okra into rounds, or they will release a slimy substance.
• The sauce is ready when the oil rises to the surface.

Storage

Keep for 3 days in the refrigerator. Better when reheated the next day.