1/2 pound okra
2 medium tomatoes, chopped
1 small green bell pepper, chopped
1/2 small yellow onion, chopped
1 garlic clove, chopped
3 tablespoons tomato sauce
juice of 1/2 small lemon
1/2 teaspoon coriander
1/2 teaspoon all spice
1/4 teaspoon cinnamon
2 tablespoons olive oil
2 cups water
Wash and drain the okra.
Heat olive oil in a large pot or dutch oven.
Sauté the onion and garlic for about 2-3 minutes, until the onion becomes transparent.
Add the bell pepper and chopped tomatoes.
Add in the coriander, all spice, cinnamon, pepper and salt. Cook together for a few more minutes.
In a separate cup or bowl, mix together the tomato sauce and water and pour into pot.
Add in the lemon juice and cook together for 2-3 minutes.
Add the okra and stir to combine.
Cook uncovered on medium heat for about 15 minutes.
Reduce the heat to low and let gently simmer for 30-40 minutes.
Serve with bread or rice.
Pairs Well With
This dish is inspired by a recent trip I took to Turkey. This is our remake of a popular, regional Southern Turkish okra stew.