Quick Recipe Version (TL;DR)
Quick Ingredients
- 450 g (1 lb) fresh okra, rinsed and thoroughly dried
- 2 tbsp red wine vinegar
- 1 tsp kosher salt (plus more to taste)
- 80 ml (1/3 cup) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 200 g)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 800 g (28 oz) crushed tomatoes (or tomato passata)
- 240 ml (1 cup) water or vegetable broth
- 1 bay leaf
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon (optional)
- 450 g (1 lb) Yukon Gold potatoes, peeled and cut into 2.5 cm (1-inch) chunks (optional)
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or mint (optional)
- Black pepper, to taste
- 1 tsp sugar (optional, to balance acidity)
Do This
- 1) Toss dried okra with vinegar and 1 tsp salt; rest 15–20 minutes, then rinse quickly and pat very dry.
- 2) Sauté onion in olive oil over medium heat until soft, 8–10 minutes.
- 3) Add garlic and tomato paste; cook 1 minute. Stir in tomatoes, water/broth, bay, oregano (and cinnamon).
- 4) Simmer 10 minutes to start thickening. Add potatoes (if using) and simmer 10 minutes.
- 5) Nestle okra into the sauce; reduce to low and simmer gently, partially covered, 25–30 minutes (don’t stir much).
- 6) Remove bay leaf. Finish with parsley (and dill/mint), season to taste, and rest 10 minutes to thicken.
Why You’ll Love This Recipe
- Comforting and bright: tender okra in a rich tomato-olive oil sauce with garlic and herbs.
- Beginner-friendly: simple steps and one pot, with a few easy tricks to keep okra intact.
- Great for make-ahead: the sauce thickens and tastes even better the next day.
- Flexible: make it with or without potatoes, and serve it as a main or a side.
Grocery List
- Produce: fresh okra, yellow onion, garlic, fresh parsley, fresh dill or mint (optional), potatoes (optional), lemon (optional for serving)
- Dairy: feta (optional for serving)
- Pantry: extra-virgin olive oil, red wine vinegar, crushed tomatoes or passata, tomato paste, bay leaf, dried oregano, kosher salt, black pepper, sugar (optional)
Full Ingredients
For prepping the okra (helps reduce sliminess)
- 450 g (1 lb) fresh okra
- 2 tbsp red wine vinegar
- 1 tsp kosher salt
For the tomato-onion stew base
- 80 ml (1/3 cup) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 200 g)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 800 g (28 oz) crushed tomatoes (or tomato passata)
- 240 ml (1 cup) water or vegetable broth
- 1 bay leaf
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon (optional, but very traditional)
- 1 tsp sugar (optional, if your tomatoes are very acidic)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
Optional add-in
- 450 g (1 lb) Yukon Gold potatoes, peeled and cut into 2.5 cm (1-inch) chunks
To finish and serve
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or mint (optional)
- Extra-virgin olive oil, for drizzling (optional)
- Lemon wedges (optional)
- Crumbled feta (optional)
- Crusty bread or rice, for serving (optional)
Step-by-Step Instructions
Step 1: Prep the okra to help it stay tender (not slimy)
Rinse the okra, then dry it very thoroughly with a clean kitchen towel or paper towels. (Moisture encourages sliminess.)
Trim the stems by slicing just the very top cap off, keeping the pod intact. Avoid cutting into the seed chamber.
Place okra in a bowl and toss with 2 tbsp red wine vinegar and 1 tsp kosher salt. Let sit for 15–20 minutes. Rinse quickly under cool water, then pat dry very well. Set aside.
Step 2: Soften the onion in olive oil
In a wide, heavy-bottomed pot or deep skillet, warm 80 ml (1/3 cup) olive oil over medium heat until it shimmers (about 2 minutes).
Add the chopped onion and cook, stirring occasionally, until soft and translucent, 8–10 minutes. You’re building sweetness here, so don’t rush this step.
Step 3: Bloom the garlic and tomato paste
Add the minced garlic and cook until fragrant, 30 seconds.
Stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly. This deepens the tomato flavor and helps the sauce taste richer.
Step 4: Build the sauce and start reducing
Add the crushed tomatoes, water (or broth), bay leaf, oregano, cinnamon (if using), sugar (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir to combine.
Bring to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 10 minutes, partially covered. The sauce should look slightly thickened and glossy.
Step 5: Add potatoes (optional) and par-cook
If using potatoes, stir them in now so they have time to become tender.
Keep the pot at a gentle simmer over medium-low heat for 10 minutes, partially covered, stirring once or twice to keep potatoes from sticking.
Step 6: Add the okra gently and simmer until tender
Lower the heat to low (you want a quiet simmer, not a rapid boil). Nestle the okra into the sauce in an even layer. Try not to stir vigorously from this point forward; okra breaks easily and stirring can increase sliminess.
Cover partially and simmer gently for 25–30 minutes, or until the okra is tender but still intact and the sauce has thickened. If the sauce reduces too quickly, add 2–4 tbsp water as needed.
Step 7: Finish with herbs and let it rest to thicken
Remove and discard the bay leaf. Taste and adjust seasoning with more salt and black pepper.
Stir in the parsley (and dill or mint, if using). Turn off the heat and let the stew rest, uncovered, for 10 minutes. The sauce will tighten up and cling beautifully to the okra.
Serve warm with an optional drizzle of extra-virgin olive oil, lemon wedges, and (if you like) a little crumbled feta on the side.
Pro Tips
- Dry okra is your friend: after rinsing (and after the vinegar step), pat the pods very dry to reduce sliminess.
- Trim carefully: cut just the stem cap; if you cut into the pod, seeds leak and the okra softens faster.
- Don’t over-stir: once the okra goes in, gentle simmering and minimal stirring helps keep pods intact.
- Use enough olive oil: Bamies laderes is meant to be “ladera” (olive-oil based). The oil enriches the sauce and improves texture.
- Rest before serving: 10 minutes off heat makes the sauce thicker and more cohesive.
Variations
- Oven-finished version: after Step 4, transfer to a Dutch oven and bake at 175°C (350°F) for 45–55 minutes, adding okra for the last 30 minutes. The oven gently thickens the sauce.
- Add protein: brown 450 g (1 lb) lamb shoulder cubes or beef stew meat in the oil first (8–10 minutes), remove, then proceed. Simmer meat in the sauce until tender before adding okra.
- Extra-herby and bright: add 2 tbsp chopped parsley plus 1 tbsp chopped mint at the end, and serve with lemon for a fresher finish.
Storage & Make-Ahead
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. This stew is an excellent make-ahead: the flavor improves after a night in the fridge. To freeze, cool completely and freeze for up to 3 months; thaw overnight in the refrigerator and reheat slowly to help keep the okra intact.
Nutrition (per serving)
Approximate, based on 4 servings and including potatoes, excluding feta and bread: 280 calories, 18 g fat, 27 g carbs, 10 g fiber, 5 g protein, 650 mg sodium.
