Okra with Tomato
50 min
total
4
people
206
calories per serving
Ingredients
4 people
- 500 gGombo (translated from French) (trimmed)
- 4 pcRound tomato (diced)
- 1 pcYellow onion (sliced)
- 3 pcGarlic (crushed)
- 3 tbspExtra virgin olive oil
- 1 tspCoriander seeds (crushed)
- 1 tspCumin ground
- 1 tbspLime juice
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
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.
- 1
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
Heat the olive oil in a sauté pan. Sauté the okra until lightly browned. Add the sliced onion and crushed garlic.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator. Better when reheated the next day.
4.8
4 reviews
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