Stewed Okra

Bamies Laderes


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

A simple vegetarian dish, bamies laderes are an acquired taste. I wasn’t a great fan of this meal as a child, but I’ve come to love it over time. Stewed okra combines the best of both savory and sweet tastes and is served as a side together with a meat dish or as a light meal.


  • 20 ounces (570 grams) okra
  • dash of vinegar (to “prep” the okra)
  • dash of salt



  1. Trim both ends of the okra, then wash through a colander. Place the okra in a mixing bowl, sprinkle vinegar and salt, and mix by hand; this will allow the okra’s inner moisture to ooze out via the tiny holes from the trimmed bottom ends. Let stand for 10 minutes, then rinse the okra again with water.
  2. Cut the onio