Okra (Bamia) with Tomatoes and Onions

Preparation info
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By Claudia Roden

Published 1986

  • About

This popular dish is often flavoured with garlic and coriander, a favourite Arab combination. It is customarily served cold, and for this reason it is cooked in oil. However, it is equally delicious hot, served with rice or as a side dish with meat or chicken.


  • 1 kg (2 lb) fresh young okra
  • 375 g (12


Wash and scrub the fresh okra. Cut off any hard stems and dry them thoroughly. Peel the button onions but leave them whole. If using large onions, slice them thickly.

Heat the oil in a large saucepan and fry the onions with the halved garlic cloves until slightly soft, transparent and golden. Add okra and continue to fry until slightly softened. Add the sliced tomatoes and sauté for a f