The best okra is small to medium-sized. Very large pods tend to be tougher and more fibrous, while the smaller ones are more tender and sweet. They should have a vibrant green colour, a smooth, tender texture and a soft fuzz. When you press them gently, they should feel firm but not hard.

Translation | Amaryllis Tsegou

Avoid okra with blemishes or dark spots, an indication that it is no longer fresh or has started to spoil, as well as pods that are soft or wrinkled, as they are most likely old.

Which is the best oil for frying? Which is the best oil for frying?

How to prepare okra

You could think of cleaning okra as a form of meditation- as such, it becomes instantly more enjoyable!

First, wash the okra thoroughly under cold running water. It’s best to wash the pods whole before trimming them so they do not release their natural slime. Drain them well and pat them dry with a tea towel.

Using a small, sharp knife, trim around the stem, removing the outer cap while preserving its cone-shaped form—almost as if you were sharpening the tip of a pencil. Avoid cutting off the stem completely or exposing the tiny holes underneath, as this is where the slime is released- and that is exactly what we’re trying to avoid.

Beef stew with okra

Prep time: 1 hour | Cooking time: 2 hours 30 minutes | Total time: 3 hours 30 mins | Resting: 1 hour | Serves: 4-5

Ingredients

  • 1 kg beef (chuck or shoulder), cut into large cubes
  • 1 kg okra, trimmed
  • 100 ml olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, sliced
  • 1 long green horn pepper, sliced into rounds
  • 4 tomatoes, grated
  • 1 tbsp tomato paste
  • 1 tbsp grape molasses (petimezi)
  • a little vinegar
  • salt and freshly ground black pepper
  • 1 bunch parsley, finely chopped

Directions

  1. For the beef stew with okra, carefully trim the okra with a sharp knife, removing the stem while leaving a cone-shaped cap intact, without piercing it. Rinse well, drain and spread the okra on to a baking tray. Sprinkle with vinegar, season generously with salt, and leave it in the sun for at least an hour.
  2. Meanwhile, heat half of the olive oil in a wide pot. Season the beef with salt and pepper, then brown it well on all sides.
  3. Add the onions and cook, stirring, until they become glossy. Add the garlic and pepper and cook for another minute until fragrant.
  4. Stir in the tomato paste, coating the meat well, then add the grated tomatoes and grape molasses and season with salt and pepper.
  5. Once the mixture comes to a vigorous boil, reduce the heat and simmer gently for about 1 hour and 30 minutes, or until the beef is tender.
  6. Rinse the okra and pat it dry. Sauté it quickly in two batches using the remaining olive oil.
  7. Season the okra with salt and pepper, then add it to the pot along with its oil. Gently shake the pot so all the ingredients settle evenly.
  8. Add enough hot water to cover the okra, then continue cooking for another 30 minutes, or until everything is fully cooked.
  9. Shake the pot occasionally to prevent the food from sticking to the bottom and check the seasoning and liquid levels, adjusting if necessary. By the end, the excess liquid should have reduced, leaving the dish with a rich, flavourful sauce.
  10. Sprinkle with the chopped parsley just before serving, then let the dish rest for about 1 hour before serving.
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