Bamya (Okra Stew) Recipe

Bamya is an Arabic word that means okra; this okra stew is a popular Middle Eastern dish that is usually cooked with okra, meat and tomato sauce and served with white rice or pita bread.

Bamya (Okra Stew) Recipe

Bamya is one of my favourite dishes to serve with white rice for dinner.

This recipe requires two sets of simple ingredients to first prepare the meat and secondly to cook the okra in a two-step process.

This okra stew recipe so easy to make, has the right consistency, and flavorful.

What Is Okra Stew Made Of?

Beef: I use extra lean beef.

Okra: Use fresh, or frozen and thawed okra. Baby okra (small okra) is recommended for this recipe because it is tender. Larger okras are tough and they take too long to tenderize. Mini okras are also aesthetically pleasing compared to the larger ones.

Onion and Garlic

Seasonings. Black pepper, cinnamon, cardamom pods, ground coriander, bay leaves, and cloves: These are the secret to a delicious, flavourful stew.

Olive oil: It helps cook the onions and other ingredients and also prevents the okra from sticking to the pot and burning.

Tomato paste: My grandma's trick is to add tomato past; it gives a visually appealing bright red colour and also enhances the flavour.

Tomato sauce: It increases the thickness of the stew and gives it a rich, sweet taste.

Beef broth: It adds to the thickness of the stew. Add the beef broth until you achieve your desired consistency.

“See the recipe card for full information on ingredients and quantities.”

How To Make Bamya (Okra Stew) Recipe?

First Step - Cook the meat

In a deep pot, add about 3-4 litres of water over high heat and bring to a boil.

Add the meat cubes to the boiling water and cook for 2-3 minutes, then skim off the foam on top of the meat and add onion, salt, pepper, cardamom, cinnamon, cloves, and bay leaves.

Cook until the meat is tender and soft.

Second Step - Cook the okra

In a large pot, heat the oil over medium heat, add onion, ground coriander, and garlic, and sauté for about 2-3 minutes until fragrant.

Add in the okra and tomato paste, tomato sauce, salt and pepper, and broth. Bring the mixture to a gentle boil.

Then reduce the heat and let it simmer on low for 20 minutes.

Add cooked beef and continue to simmer for another 10 minutes or until the okra is tender.

Fresh or Frozen Okra

It is a personal preference whether to use fresh or frozen okra. In this recipe, I use frozen okra because I found it more convenient. However, here are some tips if you will use fresh okra:

• When picking okras, choose the ones that are green, firm, and do not have blemishes since these will help you achieve the right texture for your stew.
• Avoid fresh okra when they are out of season because it can be very tough, and it does not tenderize the stew well.
• if you are using fresh okra, you can slice off the top and bottom of each piece but do not cut the ends of the okra open. Splitting the okras causes their inner contents to come out into the stew and cause it to become too slimy.
• To quicken the process of preparing okras for this recipe, arrange them in a group and line them against the chef’s knife, then slice the top and the bottom.

Top Tips!

• A top tip for flavorful okra stew is to cook it in a long, slow simmer to allow the flavors to come together gently and to achieve the appropriate texture.
• Ensure that you use a heavy-bottomed pan which will allow your stew to cook evenly through uniform distribution of heat.
• Keep the okra uncovered throughout the cooking process. Covering it retains steam which increases the okra’s sliminess.
• Only add salt towards the end of the cooking. Salt draws water from the okras and increases sliminess.
• Avoid overcooking the okra.
• Serve Bamya stew the second day after cooking or pre-make the stew the previous day from when you need to serve it because this stew ages well and tastes better after some time.
• You can cook the stew to your preferred tenderness. The texture of this stew is significantly affected by cooking time.
• Burning Bamya is quite easy. To ensure that it does not happen, cook under low heat and stir it a couple of times while simmering.

Different Ways To Cook Okra

There are so many ways to cook okra; My daughter enjoys them fried or grilled, while I like them oven-roasted or stewed. You may also saute' or pickle them.

How To Freeze Okra

To freeze okra, first, you need to wash it well, pat it dry with kitchen towels, and then cut the stems off and store them in airtight containers or freezer bags for up to 8-9 months.

In summer, I usually freeze 6-7 bags of okra to use later! I either cook it from frozen or let it thaw in the fridge overnight.

How to Serve Bamya

For me, I love serving Bamya with white rice or brown rice; however, my mom usually serves it with quinoa or couscous. It can also be served alongside pita bread, baked or mashed potatoes. Okra stew is best served hot.

Recipe FAQs

More Middle Eastern Recipes

• Baba Ganoush
• Mujadara
• Moussaka (Musaka)
• Lamb Moussaka
• Molokhia Soup

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