Bamies ladera – Greek okra stewed in tomatoes Recipe
Bamies ladera is a traditional Greek vegetable dish where okra is slowly stewed in a tomato sauce with olive oil and herbs. It belongs to the group of dishes called “ladera”, meaning cooked in a generous amount of olive oil, often served as a light meatless lunch. The flavor is somewhat reminiscent of lecsó, but with a distinct Mediterranean accent and the characteristic texture of okra.
This dish showcases okra in a classic Mediterranean way: slowly stewed in olive oil and tomatoes until tender and aromatic. It’s naturally vegan, deeply flavorful, and tastes even better the next day, making it perfect for cooking ahead or for a light yet satisfying lunch.
Chef's tips
Choose small, young okra pods – they are more tender and less fibrous. Soaking in vinegar water helps reduce sliminess, so don’t skip this step, especially with fresh okra. Try not to stir the dish too much while cooking; shaking the pot keeps the pods intact and the texture more appealing.
How to serve
Serve bamies ladera slightly cooled, with crusty bread, rice, bulgur or even quinoa. It pairs well with a simple Greek salad, feta cheese and olives for a complete Mediterranean-style meal. You can also serve it as part of a mezze spread alongside other vegetable dishes.
Ingredients
- okra fresh or frozen, small pods - 600 g
- canned tomatoes chopped - 400 g
- onion sliced into feathers - 2 piece
- garlic chopped - 3 cloves
- white wine vinegar for soaking the okra - 2 tablespoons
- olive oil for stewing - 80 ml
- water for stewing - 200 ml
- bay leaf - 2 piece
- sugar to balance the acidity of the tomatoes - 1 teaspoon
- parsley chopped, for serving - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- If you are using fresh okra, trim only the very tips of the stems, trying not to cut into the pods so they don’t release too much slime. Put the okra in a bowl, cover with cold water and add the vinegar. Set aside for 20 minutes, then drain and pat dry.
- In a large wide pan or a pot with a thick bottom, heat the olive oil. Add the onion and sauté over medium heat for 6–8 minutes, until it softens and becomes slightly translucent. Add the garlic and cook for 1 more minute, stirring.
- Add the okra to the pan and gently toss so it is coated with the oil and onion. Fry for 3–4 minutes, occasionally shaking the pan instead of stirring vigorously so the pods don’t break apart.
- Add the canned tomatoes, water, bay leaves, sugar, a pinch of salt and pepper. Stir gently, cover with a lid and bring to a boil.
- Reduce the heat to low and simmer for 35–40 minutes, until the okra is tender but still holds its shape and the sauce has thickened. Every few minutes gently shake the pot instead of stirring with a spoon to avoid damaging the pods.
- Taste the sauce and adjust the seasoning with salt, pepper or a little more sugar if the tomatoes are very acidic. Remove the bay leaves.
- Before serving, sprinkle the dish with chopped parsley. Serve warm or at room temperature, with bread or rice.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku, smaki następnego dnia są jeszcze pełniejsze. Możesz je też zamrozić, choć okra stanie się nieco bardziej miękka po rozmrożeniu.
