Bamya (Cypriot okra stew)

Bamya is a comforting Cypriot okra stew that's full of flavour. The tender okra are slowly simmered in a rich tomato sauce that's sweetened by the generous addition of fried sliced onions. A squeeze of fresh lemon juice adds a gentle tang that balances the sweetness, while a drizzle of extra virgin olive oil provides an earthy depth and silky texture. We also add some ground black pepper for a hint of warmth.

We make our bamya with green okra, which is the variety that's most widely available in UK supermarkets. It has an earthy flavour with a gentle bitterness that complements the sweet, tomato-based sauce perfectly. Frying the okra before adding it to the stew is essential, as it reduces the natural sliminess of the vegetable. It also ensures that the okra remain firm while simmering, preventing them from falling apart, as well as adding a light caramelisation that enhances the flavour of the stew. Okra is at its best during summer when in season, but most UK supermarkets sell it year-round.

Green okra is widely available in UK supermarkets

Bamya is a naturally healthy, vegan dish that's very nutritious and is made with a few humble ingredients. We traditionally serve it with a rice or grain side dish such as şehriyeli pilav or bulgur pilav, as well as salad, olives and fresh bread to soak up the sauce.

In Cyprus, there is also a white okra variety that grows locally. It has a milder, sweeter and slightly nutty flavour, as well as a silkier texture than green okra. If you are lucky enough to find some while visiting in summer, it's definitely worth trying - the recipe below remains the same.

Bamya made with white okra that grows in Cyprus

Serves 4 | Preparation time: 15 minutes | Cooking time: 1 hour and 20 minutes | Additional time: To let the okra fully dry after washing

Ingredients

800g fresh okra, washed and drained (they should be fully dry before frying)	Sunflower oil, for frying
2 medium onions, sliced into half-moon shapes	400g tinned chopped tomatoes
1 tbsp tomato paste	½ tsp salt, or as desired
¼ tsp ground black pepper	1 chicken or vegetable stock cube
500ml hot water	2 tbsp lemon juice
2 tbsp extra virgin olive oil

Hob heat settings

Method

Okra preparation:

1. To prepare the okra, cut the tops off and about 3-5mm off the tips. Then, cut each piece once in the middle, about a quarter of the way deep (this helps with frying). If any okra are very hard/old, discard them as they won’t cook easily.

   
   

   

   
   

2. Add enough sunflower oil to a large saucepan so that it is 0.5cm deep and place on a high heat. Once hot, fry the okra in batches so they are evenly spread across the bottom of the saucepan. Stir occasionally with a large slotted spoon until lightly browned and tender - about 5-10 minutes. Transfer the fried okra to a large colander to drain off any excess oil.

   
   

   

   Fried okra should be lightly browned all over

Stew preparation:

1. After frying the okra, pour off the excess oil from the saucepan leaving a little behind to lightly coat the bottom, and place on a medium-high heat. Fry the onions, stirring occasionally until slightly softened - about 5-10 minutes. 

   
   

2. Add the chopped tomatoes, tomato paste, salt and ground black pepper and cook while loosely covered for 5 minutes more. Stir occasionally, breaking up the tomato chunks with the back of a spoon. 

   
   

3. Add the hot water and stock cube, loosely cover and simmer for 5 minutes, stirring occasionally.

   
   

4. Add the fried okra, olive oil and lemon juice. Cook while loosely covered for 10 minutes, stirring occasionally by lifting the okra gently over from the bottom (this prevents them from tearing). 

   
   

5. Lower to a medium-low heat and cook while loosely covered for 20-30 minutes more, or until a rich sauce develops and the okra are tender. Again, stir occasionally with the same method. You can top up with a little hot water if it runs low but the aim is to get a thick sauce.

   
   

6. Serve with fresh bread or a rice or grain on the side.