Okra stewed down with tomato, garlic and coriander until it is soft and glossy and not remotely slimy. Everyone who says they dislike okra has eaten it cooked badly.
Trim the stalk cone off each pod with a small knife, taking the woody top but not opening the pod. The moment you cut into okra it releases the mucilage that gives it its reputation. If you are using frozen okra, do not defrost it — straight from frozen is better.
This is the step that matters. Either spread the okra on a tray with a little oil and roast at 220°C for 15 minutes, or dry-fry it in a hot pan in batches until the surfaces are blistered and dry. Either way you want it coloured before it ever meets liquid.
Heat the olive oil in a wide pan and cook the onion gently until soft and translucent, about 8 minutes. Add the garlic and the chopped coriander stems and cook for another two minutes, until the kitchen smells of both.
Stir in the tomato purée and let it darken for a minute, then add the tinned tomatoes, baharat and ground coriander. Simmer for 10 minutes until it thickens and loses its raw tomato edge.
Add the okra, the water or stock, the pomegranate molasses and a good pinch of salt. Bring to a gentle simmer, cover, and cook for 25 to 30 minutes. Stir as little as you can — every stir breaks pods open.
Take off the heat, stir through the lemon juice and the coriander leaves, and check the salt. It should taste sharp, sweet and savoury at once. Serve with plain rice.
Or let us cook it
We make this every day at 12–14 Station Parade, Willesden Green. Dine in, collect or delivery.
Call 07450 254441Three things. Do not cut into the pods — trim only the stalk. Brown or roast the okra before any liquid touches it. And add acid, lemon or pomegranate molasses, which cuts the remaining mucilage. Do all three and it will not be slimy.
Yes, and for small pods frozen is often better than the large woody fresh ones sold in UK supermarkets. Cook it from frozen — defrosting makes it wet and soft.
The version here is. Traditionally it is often made with lamb, browned at the start and stewed with the okra. Both are authentic; the vegan one is what we serve.
PAPA Restaurant & Cafe · 12–14 Station Parade, Willesden Green, London NW2 4NN · 07450 254441