BBQ Okra & Tomato Stew
August is a beautiful month for so much local harvest and inspiration on the farm. This dish comes from my Cypriot heritage and growing up, my mum always made okra stew, especially when local tomatoes were at their peak. My mum usually bakes this Okra stew but with the hot weather, I fired up the bbq to not only keep the house cool but I love the summer flavour the bbq gives dishes. So head on over to your local Farmer's Market and pick up your local ingredients and enjoy my family dish this summer. It pairs perfectly with my Spring & Summer Cypriot Slaw and some of your favourite fresh bread to mop up the sauce.
2 lbs Okra
1/4 cup white vinegar
3 tbsp Olive Oil
1 medium sweet onion, thinly sliced
2 garlic cloves, thinly sliced
2 medium yellow potatoes, peeled and cut into 1/2 inch pieces
4 large field tomatoes, roughly chopped
1 cup vegetable stock
1 tsp each Salt and fresh ground pepper
Wash Okra and pat dry. Trim the tip of the stem and the tip of the bottom of the okra. Put in a large bowl and toss with vinegar. Set aside for 30 minutes.
Preheat bbq to medium heat. . Add the oil to a large deep cast iron skillet and place on the preheated grill until heated. Add potatoes and sauté for 5 -6 minutes. Remove and set aside. Add onions and garlic and sauté for 4-5 minutes until slightly browned. Add tomatoes and cook for 5-6 additional minutes until tomatoes have softened and released their juice. Use a slotted spoon to breakdown the tomatoes. Add potatoes, okra and vegetable stock to the pan. Season with salt and pepper and stir to mix well. Cover with lid or foil and close bbq lid. Cook for 35-45 mins until potatoes have softened. Check frequently as bbq heat does vary depending on your bbq.
Remove from BBQ and let rest for 10 minutes covered. Serve with crusty bread and cabbage salad.
SERVINGS 4-6 | PREP & COOK TIME 1 hour