Today as I was looking for the vegetarian recipe of okra to link it to this recipe, I realized that I had not blogged about it.
There was a time that I was writing recipes here and there but did not post the same recipe simultaneously on the blog as well. I wrote about okra in Group Recipes, months ago and it somehow, skipped my mind to post it here as well.
This is a classic Greek recipe of okra and is the one I usually cook for my family.
Mpamies Giahni (Stewed Okra – Vegan)
1 kilo okra – also called ladies fingers
2 tablespoons vinegar
1/2 cup of olive oil
1/2 cup of chopped parsley
2 onions, finely chopped
1 clove of garlic, finely chopped
2 cups of fresh ripe tomatoes or 1 can of whole tomatoes blended
Salt and freshly ground black pepper
Peel stem of okra but do no cut it all off. Dip it in salt and when done sprinkle okra with a few spoonfuls of wine vinegar. Set aside (for 1 hour approx.) preferably in a sunny spot, if possible, while you prepare the rest. (If using frozen okra skip this step).
Wash and drain the okra.
In a non stick frying pan, slightly sauté the okra and remove with slotted ladle in a sauce pan.
Chop onions and garlic and sauté them in the remaining olive oil till translucent.
Add the tomatoes, parsley, salt and pepper.
Simmer for five minutes and pour the sauce on top of the okra.
Add some more water (about 1 cup), and simmer for about 30 minutes or until okra are tender, and sauce is nice and thick. Avoid stirring as they will become mashy – just toss the sauce pan now and then.
The other way they make okra in Greece is baked in the oven with chicken. Feta and wine are not usually added to this dish but this is my twist to the recipe.
Kotopoulo me Mpamies kai Feta (Chicken with Okra and Feta)
Serves: 5 – 6
Preparation time: About 90 minutes for fresh okra or 20 minutes for frozen
Cooking time: 60 minutes
1 kg. fresh or frozen okra
- 2 chicken breasts and 2 thighs, cut into portions
½ cup of parsley
2 onions finely chopped
- 1 – 3 cloves of garlic, finely chopped
- 5 fresh ripe tomatoes, blended
½ cup of olive oil
- 2 tablespoons vinegar
- ½ cup of white dry wine
- 4 – 5 chunks of feta cheese
- Freshly ground black pepper
If okra is fresh, this has to be done before starting the procedure.
Peel the stems and sprinkle with salt and vinegar and expose them in a sunny spot for about an hour. (This prevents the okra from excreting a slimy juice). Then wash and drain before sautéing. If okra is frozen, skip this procedure and just wash in order to remove ice and drain.
Wash the chicken and remove skin.
Cut each chicken breast to get 4 pieces and cut each thigh into two pieces, sprinkle salt and freshly ground pepper.
Heat half the olive oil in a sautéing pan and sauté chicken on all sides. Remove to a baking tin or a casserole with lid.
Put okra in the sautéing pan and sauté with whatever oil has remained from sautéing the chicken. Mix well and empty on top of the chicken.
(While sautéing chicken and okra, boil some water and put tomatoes in the hot water for 5 minutes. Remove from water and peel skin off. Blend in the food processor.)Add remaining oil in frying pan and sauté the onion and garlic, until translucent.Add the wine, tomatoes and parsley, salt and extra black pepper.
When the sauce has boiled pour over okra, add feta and cover the casserole with lid (or cover baking tin with aluminium foil) and bake at 180 degrees C / 350 degrees F, for 45 minutes.
Remove foil or lid and bake until sauce is thick.