Okra & Green Bean Stew
- Soomaali
- Maraq Baamiye & Digir
- Français
- Ragoût d’Okras et de Haricots Verts
- العربية
- مرق بامية وفاصوليا خضراء
By Leila & Abdullahi · ·
This one of the recipes we turn to when we want to keep our meat consumption in check. That is very difficult to do when you are friends with a butcher who supplies you with the freshest meat. Even when not shopping for meat, the phone would ring and you are offered milk-fed lamb!
Stews can be very satisfying and the comforting goodness of this stew can rival even the tastiest meat dishes, especially when served with vermicelli rice. It is a dish that is popular in many countries in the Middle East. There are many variations of this traditional stew and the recipe can be modified according to the spices available in your pantry. The allspice, however, adds a great flavour to the dish and we recommend using it. If you do not have allspice, you can substitute it with 1/2 teaspoon cinnamon and a pinch of ground cloves.
Do try this classic dish that is amazingly easy and delicious, and take a break from meat.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Okra & Green Bean Stew
Method
Tap a step to mark it done.
Steps for preparing okra and green bean stew Wash the okra and cut the tops off
Wash the green beans and trim off the tips, then cut them into 1 1/2″ (3 1/4 cm) pieces.
In a pot set over medium heat, add the oil and fry the onions and okra for 5 minutes. This helps reduce the sliminess of the okra. To reduce it further, cut the okra into smaller pieces. The only drawback is that smaller pieces will tend to disintegrate in the stew.
Add the garlic, allspice (or 1/2 teaspoon cinnamon and a pinch of ground cloves). Add the turmeric and stir well. Add the tomatoes and stir well, then add the tomato paste and stir.
Add the hot water and the green beans. Stir, then cover and cook on low heat for 25 minutes.
Add the parsley and black pepper, then stir and turn off the heat. Serve with vermicelli rice.
Comments
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This past weekend I discovered your restaurant and fell in love with the amazing food and atmosphere. The staff were extremely humble and kind. The food was so great, we ended up buying more food for take out so we could bring it home. Thank you so much for sharing all your wonderful recipes and passing it on, it’s a beautiful thing when people share knowledge to help one another. I will definitely be posting a positive review on Yelp and referring friends and family to your business. All the best!
This recipe is a hit in my house, masha’Allah. My 23-month-old toddler, who can be a little picky with food, bless him, loves it with your plain basmati rice. I know he will eat his lunch when I make this, alhamdulillah.
I also made it for guests and served it with rice and Somali chicken steak ( alsofrom this website). When I made it for guests, I doubled the batch and increased the cooking time to about 35/40mins.
Thank you for your recipes, and for being in our assistance; may Allah be in your’s. Ameen.
Take care; macasalaama.
We are very glad your 23-month-old toddler likes the recipe. Thank you very much for your special prayers, and thank you for the positive feedback.
شكرًا على هذه الوصفة الرائعة..كيف أصنع لو أردت إضافة اللحم؟
شكرا جزيلا لك
يجب طهي اللحم اولا حتى ينضج، يمكنك ان تتبعي طريقنا هذه
/recipes/lamb-stew/
في طهي مرق لحم غنم مع مراعات التغيير في المكونات، يضاف البامية بدل البطاطس والجزر، يجب قلي البامية قبل اضافته الى المرق
Replying to A&L
شكرًا جزيلاً للرد والتوضيح…سأجربها إن شاءالله
شكراً على هذه الوصفة الرائعة..كيف أصنع لو أردت إضافة اللحم ؟
This looks delicious! Thank you 🙂
Thank you for your comment. We are happy you like it.