In the vibrant culinary landscape of Ethiopia, bamya alich—a delectable okra stew—stands out as a beloved dish enjoyed across the nation. Bamya, the Amharic word for okra, takes center stage in this flavorful stew, where it's skillfully combined with a medley of aromatic spices and fresh ingredients. This enticing dish embodies the essence of Ethiopian cuisine, characterized by its rich depth of flavors, vibrant colors, and the harmonious blend of textures. From the tender okra pods to the medley of spices, each bite offers a tantalizing journey for the taste buds. In this article, we present two enticing variations of bamya alich: the classic version, rooted in traditional Ethiopian culinary practices, and a vegan adaptation that caters to plant-based preferences. Both recipes offer a unique culinary experience, inviting you to delve into the captivating flavors of this Ethiopian delicacy.
**Classic Bamya Alich:**
This traditional recipe showcases the authentic flavors of bamya alich. Tender okra pods are carefully simmered in a flavorful broth infused with a blend of spices like berbere, cumin, and fenugreek. The addition of tomatoes, onions, and garlic adds a layer of tangy sweetness and aromatic depth. The final touch comes from a generous helping of chopped cilantro, lending a refreshing burst of flavor to the stew.
**Vegan Bamya Alich:**
For those seeking a plant-based alternative, this vegan version of bamya alich delivers an equally delightful culinary experience. Okra pods are lovingly cooked in a flavorful broth crafted from a combination of vegetable stock, tomatoes, onions, and garlic. A harmonious blend of spices, including berbere, cumin, and fenugreek, imparts a depth of flavor that is both satisfying and comforting. The stew is finished with a vibrant garnish of chopped cilantro, adding a touch of freshness to the dish.
Dive into these recipes and embark on a culinary adventure that captures the essence of Ethiopian cuisine. Whether you prefer the classic or vegan variation, bamya alich promises to tantalize your taste buds and leave you craving for more.
BAMYA MIDDLE EASTERN OKRA STEW
Middle Eastern okra and tomato stew, served over white rice. This easy bamya recipe can be ready in just an hour, and requires very simple ingredients.
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Start by cutting the tips off using a small knife, then wash the okra and drain well.
- Heat olive oil in a large pot, then saute a diced onion until it's soft and translucent.
- Add the washed okra to the pot, and saute for a few minutes. Add a crushed garlic to the pot and cook until fragrant.
- Add bay leaves, ground cumin, and turmeric. followed by vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked.
- Add a can of diced tomatoes, or fresh sliced tomatoes. And cook for 15 more minutes. In the last 5 minutes of cooking, add salt.
- Serve warm over rice.
Nutrition Facts : Calories 136 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
BAMYA ( LAMB OR BEEF AND OKRA STEW)
Make and share this Bamya ( Lamb or Beef and Okra Stew) recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Okra must be cooked so that its slimy texture is eliminated.
- The Greeks have the best technique for achieving this.
- Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
- Drain, rinse and dry the okra and proceed with the recipe.
- This dish is popular throughout the Middle East and can be prepared with lamb or beef.
- Serve with rice.
- Preheat an oven to 325 F (165 C).
- In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
- Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
- Using a slotted spoon transfer to a baking dish or stew pot.
- Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
- Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
- Stir well.
- Pour over the meat and season to taste with salt and pepper.
- Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
- Taste and adjust the seasonings.
- Meanwhile, prepare the okra as directed in the note above.
- In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
- Remove the stew from the oven and arrange the okra on top in a spoke pattern.
- Sprinkle the lemon juice evenly over the surface.
- Re-cover the dish and return it to the oven.
- Bake for 35 minutes longer.
- Add stock or water if the mixture seems too dry.
- Serve the"BAMIA" stew piping hot.
Tips:
- Use fresh okra for the best flavor and texture.
- Trim the okra pods by cutting off the stem and blossom ends.
- Soak the okra in water for 30 minutes before cooking to reduce its sliminess.
- Use a large pot or Dutch oven to cook the bamya, as it will expand as it cooks.
- Add the okra to the pot in a single layer to ensure even cooking.
- Stir the bamya gently to prevent it from sticking to the pot.
- Cook the bamya until it is tender but still slightly firm, about 15 minutes.
- Serve the bamya immediately with injera or rice.
Conclusion:
Bamya aliciha is a delicious and nutritious Ethiopian dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your bamya spicy or mild, vegetarian or with meat, there is a recipe out there for you. So next time you are looking for a new and exciting dish to try, give bamya aliciha a try. You won't be disappointed!
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