Kotopoulo Bamies

Chicken with “Ladysfingers”

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This is the chicken dish par excellence in Greece. The chicken is roasted till half cooked, then jointed, and put in a casserole with butter, a little highly concentrated tomato purée or paste, well seasoned with salt and pepper, and a few bamies, or “ladysfingers.” This vegetable, so widely cultivated in tropical countries, is a variety of okra, or gombo, but smaller than the okra of the Southern United States. It is only obtainable in tins in this country. The chicken is then simmered for ¾ of an hour till tender and served with the “Ladysfingers.”