Bamies Yiahni (Okra with Tomato Sauce) is a traditional Cypriot recipe for a classic vegetarian stew of okra in an oil, vinegar and tomato base that's traditionally served during lent. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Okra with Tomato Sauce (Bamies Yiahni).
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Ingredients:
1kg okra
250ml oil
100g ripe tomatoes, blanched, peeled and finely sliced
1 tbsp tomato purée
3 garlic cloves, finely chopped
1 bayleaf
120ml vinegar
100g onions, chopped
60g parsley, finely chopped
hot water, as required
salt and freshly-ground black pepper, to taste
Method:
Wash the okra, drain them and cut off the stalks (but take care not to cut into the okra or they will melt during cooking).
Sit the okra in a dish and scatter with vinegar and salt. Place them out in the sun until they begin to wither.
Pour the oil into a frying pan and when hot add the withered okra and fry gently until nicely browned all over.
Use a slotted spoon to transfer the okra to a saucepan. Add the onions and garlic to the oil remaining in the pan and fry for about 4 minutes, or until softened. Add the tomatoes and fry for a few minutes then dissolve the tomato purée in 250ml hot water before pouring into the frying pan.
Stir and cook for 15 minutes then turn this sauce into the saucepan with the okra. Add enough hot water to just cover the okra then bring to a boil. Reduce the heat to a gentle simmer, cover with a lid and cook for 40 minutes, until almost all the liquid has evaporated away and the sauce is very thick.
Turn into a warmed serving dish, sprinkle with the parsley and serve hot.
Traditionally this dish is served as a vegetarian main course, particularly during the meatless religious festivals and lent. It also goes well with roast beef or fish.
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