Bamies laderes — okra and potatoes in tomato sauce
A stew of frozen okra, potatoes and tomatoes, served with feta.
Active time30 min
Cooking40 min
Total1 h
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Ingredients
- 1 carrot
- 1 garlic clove
- 2 spring onions
- 1 red onion
- 2 tbsp fresh parsley
- 2 medium potatoes
- 150 g feta
- 100 g prepared vegetable stock
- 1 tsp tomato purée
- 300 ml water
- 50 ml olive oil
- 0.5 g dried oregano — optional
- ≈ ⅛ tsp ground black pepper — optional
- 1 g salt — optional
- 2 tsp sugar
- 400 g tinned tomatoes
- 40 g white wine
- 450 g frozen okra
Preparation
Peel the potatoes and carrot and cut into pieces. Trim and slice the spring onions and red onion. Peel and chop the garlic. Keep the okra frozen to add directly to the sauce.
Use for the recipe: half a red onion (prepare 1 red onion).
1 carrot1 garlic clove2 spring onionshalf a red onion2 medium potatoes450 g frozen okra- knife
- chopping board
Heat the oil in a saucepan. Sauté the potatoes, carrot, onions and garlic for 4 min, stirring. Add the tomato purée and stir for another 2 min. Pour in the wine and let the alcohol evaporate briefly.
1 tsp tomato purée50 ml olive oil40 g white wine- saucepan
- spoon
Wash and chop the parsley, then measure it. Crumble the feta for serving. Add the tinned tomatoes, okra, stock, water, sugar and parsley. Add optional salt and pepper if wanted. Stir gently, cover and simmer over low heat for about 30 min, until the potatoes and okra are tender and the sauce has thickened. Serve with crumbled feta and optional oregano.
2 tbsp fresh parsley150 g feta100 g prepared vegetable stock300 ml water0.5 g dried oregano — optional≈ ⅛ tsp ground black pepper — optional1 g salt — optional2 tsp sugar400 g tinned tomatoes- saucepan
- lid
- spoon
- knife
Allergens
- Celery
- Milk
- Sulphites
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.