Sharing the Love (of Okra)

Cooking and writing actually calm me down. And lately, I think I would not be the only one needing to simmer down. With the news being like they are, from here and there and everywhere, it is hard to disengage from it and not be angry at the world. But anyway, today is a new day and I will do my best to contribute love by cooking and writing more.

I fell in love with Okra because of Leena, a dear friend of mine in Chicago. Many years ago, Farah and I came by Leena’s house for dinner. She had prepared her fabulous Syrian stew made of okra and beef in this tomato broth (bamya). I was hooked and I would always order that stew whenever Jeff and I went to Mediterranean restaurants. I asked Leena for a recipe a while back but I never got a chance to make it. A few weeks ago, after a year of moving back to Indonesia, I began to miss all sorts of non-Indonesian cuisines. I thought of bamya. Found that recipe in my email and it was dated December 2013. That felt like a lifetime ago. Before Jeff and I bought a house in Michigan, before we had our daughter, before we sold the house, before we moved back to our homeland. Why does time move even faster once we hit 30, 35, or 36?

Anyway, I dedicate this article to my beloved, beautiful, fashion-inspiration source, Syrian friend, whose friendship I treasure, and whose homeland has been on my mind.

Below is her Okra Stew recipe, with a little bit of my touch

1 bag of fresh okra (here in Surabaya, the stores carry them fresh. One bag contains maybe 10-15 okras.) – Chopped into little cuts.
1 lb. (or 1/4 kg works too) beef stew meat
1 small onion – diced
4 cloves garlic – roughly chopped
3 fresh tomatoes – diced
Salt, pepper, basil, and oregano to taste
Jasmine rice
I added: a handful of parsley, a pinch cumin powder, coriander powder, and chili powder.
Prepare beef stew :
  • Heat up a little bit of canola oil, add onions. Cook for two minutes.
  • Add beef and cook to well done. Set aside.
  • In a deep saucepan, heat some oil and saute the garlic until pink.  Add okra.  With a wooden spoon, gently toss on medium heat for about 10 minutes, until “slimy strings” disappear.  Season with salt and pepper.
  • Add the beef and tomatoes to the okra pot. Let simmer for about 15 minutes.
  • I add chopped parsley, oregano, cumin, coriander, and chili powder to taste and let simmer for another 15 minutes more until everything is cooked and melded together. The okra should be so nice and tender once they are done cooking. Serve hot and with rice.

Enjoy and thanks for reading!

 

 

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