Vegetable Tagine with Okra and Tomatoes
This tagine offers a savoury combination of tomatoes and okras flavoured with sweet paprika.
Serves 6 people
2 kg (4 ½ lbs) red, ripe tomatoes
225 g (½ lb) fresh okras
2 cloves of garlic, finely chopped
3 tablespoons vegetable oil
1 ½ teaspoons sweet paprika
2 tablespoons freshly chopped parsley
salt and pepper to taste
Start by preparing the tomatoes and okras. Bring 500 ml (1 pint) of water to the boil and drop the tomatoes in for 15 seconds. Remove and leave under running water to stop the tomatoes from cooking. Remove the stem and skin with a pairing knife and then cut into two crosswise and squeeze to remove the seeds. Chop coarsely and set aside. Wash and tail the okras and string together with a thread into a “necklace”.
In a casserole over high heat, combine the oil, tomatoes, garlic, paprika, salt and pepper and cook for 10 minutes. Reduce the heat and add the threaded okras until tender – from time to time, lift up the necklace of okras to stir the sauce. When the okras are tender, remove them and keep warm. Reduce the tomato sauce until all the water has evaporated and the oil is released. Use this oil to fry the tomatoes, stirring continuously to avoid scorching.
Place the warm okras in the serving dish and pour the sauce over. Serve at once.