Okra in Tomato and Olive Oil

Name: Okra in Tomato and Olive Oil
Cuisine: Morocco
Ingredients: fresh coriander; pepper; 8 ripe tomatoes, peeled, seeded and chopped, or 1 × 400 g (14 oz) can chopped tomatoes; 1 or 2 garlic cloves, peeled and crushed; salt; 8 ripe tomatoes, peeled, seeded and chopped, or 1 × 400 g (14 oz) can chopped tomatoes; 2 × 45 g (2 oz) packets dried baby okra (available from supermarkets and shops selling Mediterranean and Middle Eastern products – Cypressa brand); 6 tablespoons extra-virgin olive oil; 1 medium onion, peeled and thinly sliced

Preparation info

Serves
8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

As well as being part of a meze table, this is an excellent dish to serve with grilled lamb cutlets or lamb kebabs. And you can, of course, use fresh okra, in which case it will not need soaking first; simply trim it and add it with the garlic.

Ingredients

2 × 45 g (2 oz) packets dried baby okra (available from supermarkets and shops selling Mediterranean and Middle Eastern products – Cypressa brand)
1

Africa
Morocco
Starter
Gluten-free
Vegan

Method

Rehydrate the okra according to the directions on the packet. Meanwhile, gently fry the onion in the olive oil until lightly browned. Stir in the garlic and add the drained okra. Cook for 5 minutes and stir in the tomato. Simmer gently for 20 minutes or so, season to taste, stir in some chopped coriander and add a few leaves on top just before serving.