Egypt 
VEGAN EGYPTIAN BAMYA
Ingredients
- 500 g fresh okra ends trimmed and sliced
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tomatoes diced
- 1 bell pepper diced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder optional, for heat
- Salt and pepper to taste
- Fresh cilantro or parsley chopped (for garnish)
- Cooked rice or bread for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Add the diced tomatoes, bell pepper, and tomato paste to the pot. Stir well to combine.
- Cook the mixture for about 5 minutes until the tomatoes start to soften.
- Add the sliced okra to the pot and stir gently to coat the okra with the tomato mixture.
- Season the mixture with ground cumin, ground coriander, paprika, chili powder (if using), salt, and pepper. Stir well to distribute the spices.
- Cover the pot and let the stew simmer on low heat for about 30-40 minutes, or until the okra is tender and cooked through.
- Stir the stew occasionally to prevent sticking and ensure even cooking.
- Adjust the seasoning if needed and cook for a few more minutes.
- Remove the pot from heat and garnish the Bamya with fresh cilantro or parsley.
- Serve the vegan Egyptian Bamya hot with cooked rice or bread on the side.
Notes
NUTRITIONAL FACTS:
Calories: 210 | Total Fat: 8g | Total Carbohydrates: 32g | Dietary Fiber: 7g | Protein: 6g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
