Tagine of Okra & Tomatoes
Tagine of Okra and Tomatoes recipe
Yield
5 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
okra
|
|
| 4 ½ | pounds |
tomatoes
peeled, seeded & chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 ½ | teaspoons |
paprika
sweet |
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 | x |
salt
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
okra
|
|
| 2 | kg |
tomatoes
peeled, seeded & chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 7.5 | ml |
paprika
sweet |
|
| 5 | ml |
garlic
chopped |
|
| 1 | x |
salt
|
*
|
| 45 | ml |
vegetable oil
|
|
Directions
Wash, top and tail the okra.
String together with thread into a "necklace".
Over high heat, cook the tomatoes with the parsley, paprika, garlic, salt and oil, mashing down the tomatoes as they cook.
After 10 minutes, lower the heat to medium, add the okra and begin to poach it in the sauce.
From time to time lift up the necklace to stir.
After the okra is tender, remove and keep warm.
Continue to reduce the tomatoes until all the water has evaporated and the oil is released.
Fry the tomatoes in this released oil, stirring continuously.
Gently pull out the thread, place the okra in the serving dish.
Pour the sauce over the top.
Serve hot or lukewarm.
