"Bamia" is okra, which is prepared as a stew in many parts of Africa and the Middle East. This Ethiopian version includes beef and plenty of aromatic spices.
cut into 1-inch cubes
blended (or 1.5 cups tomato sauce)
seeded and minced
crushed or minced
cut into 1-inch pieces (or one 10-oz. package frozen okra, thawed)
What You'll Need
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cup
- Large pot with lid
- Wooden spoon
Heat oil in a large pot over high heat. Add onion and cook until soft.
Add beef, garlic, coriander, cumin, and white pepper. Stir and cook until meat is brown, about 5 minutes.
Add water, tomatoes, tomato paste, chile, ginger, and salt. Stir and bring to a boil. Reduce heat to low. Cover partly and simmer until meat is tender, 30 to 40 minutes.
Stir in okra. Simmer 10 minutes.
If you like, garnish with slices of jalapeño before serving.