Ingredients for Bamya Alich A Ethiopian Style Okra
- 1 pound fresh okra, trimmed and halved
- Olive Oil
- Red Onions
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Cardamom
- Jalapenos
How to Make Bamya Alich A Ethiopian Style Okra
- Heat 2 tablespoons of oil in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and cook until light brown (about 5 minutes).
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, and bring to a boil.
- Reduce heat to low and add 2 cloves garlic, minced, 1 tablespoon grated ginger, and 1 teaspoon ground cardamom. Stir well and cook for 1 minute.
- Add 1 pound of fresh okra, trimmed and halved (or soaked overnight if preferred), to the saucepan. Cook uncovered for 20 minutes, stirring occasionally.
- Add 1-2 small dried red chilies, crushed (or to taste), and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve hot or at room temperature with injera bread (optional).
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
25g
Fat
9g
Carbs
6g
