Saturday, 17 December 2011
Gnewiyah - Tunisian Okra Stew
1 medium sized onion, 1/2 kg meat for stewing (I used veal here), olive oil,
2-3 garlic, salt & black pepper, 1/4 tsp cayenne, 3 tbs paprika, 2 tbs 1/ ground coriander,
tomato paste, water
red bell pepper, 1-2 handfuls of pearl onions, 3 cups okra
Brown the onions and meat in olive oil. Add pressed garlic (I grate it, 'cause I haven't found a proper garlic press since I moved here! Only plastic rubbish) and spices. Fry for a few more minutes, then add tomato paste and water to cover.
Cook for an hour or two, until the meat is nearly tender (less in a pressure cooker, which is what I use - I've grown to love it, saves me a lot of time).
Add the pepper, cut in strips, and pearl onions. Cook some more, then add the okra the last twenty minutes (be careful not to over-cook). Serve with bread.