Bamies (Greek Okra Stew)

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Bamies (Greek Okra Stew)

Classic Greek okra stew braised in olive oil and fresh tomato -- with the vinegar-soak technique that keeps every pod perfectly slime-free.

Servings

Prep Time 1 15

Cook Time 40

Total Time 1 55

Ingredients

For the Okra

700 g fresh okra 1-1/2 lbs, small to medium pods preferred
4 tablespoons white wine vinegar

For the Sauce

4 tablespoons extra-virgin olive oil divided, plus more for finishing
1 medium yellow onion finely diced
4 clove garlic thinly sliced
500 g ripe summer tomatoes grated, or one 400g can whole peeled tomatoes crushed by hand
1 teaspoon dried oregano
1/2 teaspoon sweet paprika optional
1 teaspoon sea salt or to taste
freshly ground black pepper
fresh flat-leaf parsley small handful, roughly chopped, for serving

Instructions

Rinse okra and pat dry. Trim a thin sliver from each stem end, being careful not to puncture the pod. Arrange on a tray in a single layer. Pour white wine vinegar over the okra and toss gently to coat. Leave in the sun for 30 minutes or at room temperature for 1 hour. Rinse under cold water and pat thoroughly dry.
Heat 3 tablespoons olive oil in a wide, heavy-bottomed pan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic and cook 1 minute until fragrant.
Add the tomatoes, oregano, paprika (if using), salt, and pepper. Stir and simmer for 5 minutes until the sauce reduces slightly.
Arrange the okra in the sauce in a single layer, stem ends up. Drizzle remaining 1 tablespoon of olive oil over the top. Reduce heat to medium-low. Cover with lid slightly ajar and cook 35-40 minutes without stirring. Shake the pan gently if needed. Add 2 tablespoons of water if the sauce reduces too quickly.
When the okra is completely tender and the sauce is thick and glossy, remove from heat. Taste and adjust salt. Scatter fresh parsley over the top and finish with a drizzle of olive oil. Serve warm or at room temperature with crusty bread.

Notes

Do not stir the okra once added to the sauce -- this is the most important rule for preventing sliminess. Frozen okra works: thaw completely, dry thoroughly, and proceed with the vinegar soak. Leftovers keep 3 days in the refrigerator and are excellent cold.

Author: Nikolaos Saragias

Calories: 195kcal

Course: Main Course, Side Dish

Cuisine: Greek, Mediterranean

Keyword: bamies, greek okra stew

Nutrition