Okra Okra Okra!

Okra (also known as gumbo or bhindi), is a tall-growing, warm-season, annual vegetable. Okra comes from a large vegetable plant that is thought to be of African origin, and is grown in tropical and warm temperature climates, it is in the same plant family as hibiscus and cotton. The immature pods are used for soups, canning and stews or as a fried or boiled vegetable. You can also find okra frozen, pickled, and in some regions you might find frozen breaded okra for deep frying. 

Okra Pods by Wikimedia

When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. Okra tends to "goo" or slime when the seed pods are cooked because it is a mucilaginous plant and contains a usable form of soluble fiber. Some people like the sliminess of okra but if you prefer to minimize the sliminess try stir-frying or cooking with acidic ingredients such as lemon juice, tomatoes, or vinegar.Okra is also very healthy for you, it is high in fiber, vitamin C, and folic acid (water soluble vitamins). It is also known for being high in antioxidants and is a good source of calcium and potassium. All in all okra is tasty and good for you!

Okra can be cooked in many ways, but my favorite way is when Natalie cooks it using her family's Arabic recipe, it is delicious!

Ingredients: 
-okra (bamieh in Arabic)
-garlic
-tomatoes
-tomato paste
-black pepper
-salt
-allspice
-chicken stock
- beef or lamb (optional)
-rice
**sorry there are no measurements, use however much you would like depending on how much you want to make**

Instructions:
1. Wash okra and trim off stems, and dry.
2. Deep fry in vegetable oil until lightly browned, once this is done put it off to the side. 
3. Dice garlic and in a separate pan sauté with black pepper, salt, allspice, chicken stock, and olive oil (add meat if you would like), remember to stir occasionally.
4. Then add water and stir, bring to a boil and then cover (if you added meat cook on low heat until meat is tender)
5. Add browned okra, skinned and chopped tomatoes, and tomato paste (you only need a little bit)
6. Mix well, cover and simmer until okra is tender.
7. This meal is excellent when served on top of hot rice. 

8. Eat!

Photo by anediblemosaic Blog

Bamieh by Hawaaworld