OKRA [MLOKHIA]
The beauty of Moroccan cooking is that it is based on simple, quality ingredients, grown or harvested locally, and prepared using spices, herbs and a good amount of extra virgin olive oil, resulting in delectable dishes.
Tonight’s dinner “Mlokhia “ one of my favorite flavored packed Moroccan stew. Beef and okra, which is prepared as a stew in Morocco. This dish version includes Peppadew and Harissa.
WHAT YOU NEED
1 Lb fresh Okra
1.5 Lbs Sirloin or stew meat
2 Large white onion chopped
3 Garlic cloves minced
16 Oz Tomato sauce
2 Cups of water, as needed
1/2 Cup of Peppadew pepper cut in half
1 Bunch of Coriander cleaned and roughly chopped
4 Tablespoon of extra virgin olive oil
1 1/2 Tablespoon ground ginger
1 Tablespoon of Cumin
1 Tablespoon Tumeric
1 Pinch of Saffron
1 Teaspoon Harissa
1 Teaspoon of Salt
1 Teaspoon of white pepper
HOW TO MAKE IT
With a small sharp knife cut of the stem of each pod of the fresh Okra, scrape the skin, lightly to remove any surface fuzz then wash it under cold running water when you are ready to cook.
In a heavy cocotte or large pan add olive oil in a moderate heat, when hot drop in the onions and cook for 8-10 minutes stirring occasionally until soft. Add spices and meat cover and cook for 10 min until beef is fragrant and coated. Stir in the garlic, tomato sauce, chopped fresh coriander and 1 cup of water. Reduce heat to low and simmer covered for about 1 hour. Check on the texture of the beef and add more water if necessary for about 15 min until meat is tender.
Add the fresh okra and simmer until soft, about 25 minutes.
Garnish with fresh coriander and serve at once, directly from the Cocotte.
NOTE
Serving (8)
You can use frozen Okra if fresh not available.
Okra is low in calories and a good source of dietary fiber.
