Name: Bamia Cutta (Okra Soup)
Yield: Serves 4
Cuisine: Asia
Ingredients: 200 ml (7 fl oz) vegetable stock; salt and black pepper; 2.5 cm (1 in) chunk fresh root ginger, grated; 3–4 celery stalks, cut lengthwise into strips, leaves reserved and chopped; 1 red pepper, seeded, layer of flesh removed, then cut into strips; 1 x 400 g can chopped tomatoes; salt; 200 g (7 oz) okra, trimmed of the stalk ends but kept intact; 2–3 fat garlic cloves, finely chopped; 1 large onion, finely chopped; a little vegetable oil; ½ recipe quantity kubba prepared with filling

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Our family would eat cutta on most weekends. Okra was a traditional vegetable for the dish in our household. We’re not sure where our parents found it when they first came to London – it is possible they found it, even then, in the Ridley Road market, but we think they probably used tinned.

Ingredients

½ recipe quantity kubba prepared with filling
a little vegetable oil
200 g (

Method

Make the kubba. Coat the bottom of a large frying pan with oil and get it good and hot. Add the okra with a touch of salt and toss over a high heat until slightly softened. This helps to reduce the “goopiness” when they are cut or bitten into.
In another pan, soften the onion in a little oil, then add the garlic and ginger