ONIMA recipes

Bamya: Tomato and Mayhaw Pickled Okra

Name: Bamya: Tomato and Mayhaw Pickled Okra
Total time: 45 min
Yield: Serves 4
Ingredients: 2 large tomatoes, diced; 1 medium onion, diced; 5 cloves garlic, crushed and minced; 200ml vegetable stock; 400g fresh okra, sliced into rounds; Mayhaw pickled okra for garnish; Parsley, finely chopped; Salt and pepper to taste; 1 tbsp Habanero Koji hot sauce

By Tyler Mains

Bamya is a delicious and aromatic dish featuring tender okra simmered in a rich tomato sauce, commonly found in Middle Eastern and Mediterranean kitchens. Its vibrant combination of fresh ingredients, including onions, garlic, and warm spices, creates a flavorful stew that pairs beautifully with rice or bread. The natural textures of the okra absorb the tangy tomato base, making each bite flavorful and comforting.

Yield: Serves 4
Active Time: 15 minutes
Total Time: 45 minutes
Difficulty: Easy

Ingredients

2 large tomatoes, diced
1 medium onion, diced
5 cloves garlic, crushed and minced
200ml vegetable stock
400g fresh okra, sliced into rounds
Mayhaw pickled okra for garnish
Parsley, finely chopped
Salt and pepper to taste
1 tbsp Habanero Koji hot sauce

Step by step

Prepare the Ingredients

Dice the tomatoes and onion, set aside. Crush and mince the garlic. Slice the okra into rounds, set aside.
Cook the Onion and Garlic

In a lightly oiled skillet over medium heat, cook the onion and garlic until lightly softened, about 5 minutes.
Add the Okra and Tomatoes

Add the sliced okra and diced tomatoes to the skillet. Season lightly with salt and pepper. Cook for about 10 minutes.
Simmer with Stock and Habanero Koji

Add the vegetable stock and Habanero Koji hot sauce. Simmer until the sauce reduces and thickens, about 20 minutes.
Garnish and Serve

Remove the skillet from heat. Garnish with finely chopped parsley and mayhaw pickled okra. Serve immediately.

The whole recipe, at a glance

Your cooking chart.

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Read each branch from left to right. Colored blocks show what comes together; separate preparations meet when it’s time to combine or serve. Tap a block for the full method.

Before you start

Dice tomatoes and onion, crush and mince garlic, and slice okra into rounds.

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Ingredient-to-action flow chart. Read each branch from left to right; merged cells combine the ingredients and preparations to their left.
Ingredients	Preparation flow
1 medium onion, diced	Cook onion and garlic in a lightly oiled skillet over medium heat until softened, about 5 minutes.	Add tomatoes and okra, season lightly and cook about 10 minutes.	Add stock and Habanero Koji. Simmer about 20 minutes, until reduced and thickened.	Remove from heat, garnish with parsley and mayhaw pickled okra, and serve immediately.
5 cloves garlic, crushed and minced
Oil for the skillet
2 large tomatoes, diced
400g fresh okra, sliced into rounds
Salt and pepper to taste
200ml vegetable stock
1 tbsp Habanero Koji hot sauce
Mayhaw pickled okra for garnish
Parsley, finely chopped

This dish is an excellent showcase of the versatility of okra, offering a satisfying balance between hearty vegetables and savory, slow-cooked flavors. Bamya is perfect for family dinners, offering a taste of traditional comfort food with vibrant, earthy notes that appeal to a wide range of palates.