Recipe for 10 Servings
- 2 kg okra
- ½ cup olive oil
- 2 onions, thinly sliced
- 3 cloves garlic, thinly sliced
- 5-6 red chopped or grated tomatoes
- 1 cup tinned chopped tomatoes
- 1 tablespoon tomato puree
- Vegetable stock
- Juice of 1 lemon
- Salt – Ground pepper
- 1 bay leaf
- Peel the okra stems but do no cut it all off. Dip them in salt and then sprinkle the okra with a few spoonfuls of wine vinegar. Set aside (for 1 hour approx.) preferably in a sunny spot, while you prepare the rest (If using frozen okra skip this step).
- In a non stick pan, saute the onions, garlic and okra.
- Add the grated and tinned tomatoes the tomato puree.
- Add enough vegetable stock (to cover).
- Add the lemon juice, salt, pepper and bay leaf and simmer (without stirring as they will break) for about 30 minutes or until the okra are tender and the sauce is nice and thick. Alternatively, you can bake the okra in the oven.
- Serve with feta cheese and fresh salad.
- Avoid washing the okra (as with taro) because it makes them slimy.
- For better results try to use fresh, young, tender okra from the same crop.
Seasonal Food Commodities
Vegetables / Salad / Herbs:
Okra, cucumber, dill, endive, green amaranth, zucchini/courgette, onions, cabbage, parsley, fennel, lettuce, peppers, chicory, celery, Swiss chard, garlic, tomatoes, beets, taro, radishes, carrots, eggplant/aubergine, potatoes, green beans
Apricots, ‘caisia’ (variety of apricot), strawberries, cherries, peaches (some varieties), watermelons, sour cherries, melons, pears, medlar, oranges
Nuts / Pulses:
Raisins, walnuts, almonds, lentils, peas, white beans, fresh and dried louvi (black eyed peas), dried broad beans, chickpeas
Trout, freshwater bass, mullet, whitebait, sea bream, kourkouna (rabbit fish), white seabream, parrot fish, saddled seabream
Poultry / Meat:
Chicken, lamb, goat, beef, pork
Thyme honey, taro with celery (sometimes also with meat),‘koupepia’ (stuffed fresh vine leaves), ‘poules’ (baby kolokassi