The tasty creation that characterizes the Greek summer. A unique dish that for a strange reason does not thrill our little ones. The okra combines well with chicken and small potatoes. While we boil the okra we can add pieces of chicken breasts for excellent taste.
My favorite habit is to sprinkle the okra with feta cheese in cubes. I really enjoy the okra Nana makes and when I want to “tease” her I say that the okra is so beautiful as the flower of the plant, that really is considered the most beautiful flower of the vegetables. Big and yellow …
Stewed okra
From Nana Gaboura executive chef professor of the cooking school Etoile, Athens
Ingredients
1 kg okra
3-4 tomatoes
2 onions, finely chopped
2-3 sprigs parsley
1 cup wine vinegar
5 tbsp olive oil
1 cup water
1 tbsp sugar
A pinch of cinnamon
Sea salt
Freshly ground pepper
For garnish
Cherry tomatoes
Parsley leaves
How to prepare
Wash the okra and clean around their stalks with a knife.
We spread the okra on a baking pan and we pour a lot of vinegar.
Leave them in the sun for 30 minutes. This will marinate them and they will not leave any liquids.
At the same time we draw a cross beneath the tomatoes and we blanch the tomatoes in boiling water for 1 minute.
Then peel the tomatoes and finely chop.
In a pan, heat the olive oil and sauté the onions until they get a golden color.
Add the tomatoes, water, parsley, salt, pepper and bring to a boil.
Rinse the okra and drain.
Add these to the pan and cover.
Simmer for 30-35 minutes until the sauce thickens.
Do not stir but shake the pot a couple of times.
Remove the pan from the heat and leave for 10 minutes for the aromas to emerge.
Serve on plates and garnish with tomatoes and parsley leaves.
With toasted or fresh bread and feta cheese it is a delicious summer dish.
