8/20/2025 — This was a great way to use okra from the garden and was inspired by Suzy at Okra Recipe, Mediterranean-Style (Bamya).

Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!

Ingredients

• Extra virgin olive oil
• 1 small onion chopped (1 cup chopped onion)
• 4 garlic cloves minced
• 1 medium jalapeno chopped from our garden
• 1 lb fresh cut okra sliced into rounds (or small whole okra, trimmed) from our garden
• Salt and pepper
• 1 tsp ground allspice
• ½ tsp coriander
• ½ tsp paprika
• 1 ½ cup crushed tomatoes, frozen from our garden
• ½ cup water
• 1 tomato sliced into rounds
• Juice of ½ lime

Instructions

• Heat the olive oil in a large skillet and lower the heat to medium. Add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn).
• Add the okra and sautee for 5 to 7 minutes over medium-high heat.
• Season with kosher salt, black pepper and spices. Toss to coat.
• Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top.
• Bring to a light boil, then turn the heat to low and cover most of the way (leave a little opening).
• Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
• Remove from heat and serve over rice.

The single japapeno added a flavor but no kick. Could add more.