Bamies Laderes

Bamies Laderes

Bamies laderes (okra stewed in tomato and olive oil) is an unexpected delight for those who give it a chance. Fresh okra pods, often associated with Southern cooking, find a new voice in this Greek dish. Here, they’re simmered slowly in a bright, tangy tomato sauce with plenty of olive oil. The result? A texture that is silky rather than slimy, and a complex flavor that highlights the okra’s green notes. A clever use of acid (vinegar or lemon) and gentle heat tames the okra’s mucilaginous quality. Each spoonful offers slightly sweet tomato, the subtle earthiness of okra, and the warm richness of olive oil, all balanced by fresh herbs and a hint of garlic. It’s a humble dish with a comforting soul – perfect for a wholesome yet lively meal.

In Greek cuisine, bamies is another member of the lathera family, meaning “in oil” – a class of dishes centered on vegetables and olive oil. It is especially popular in late summer when okra is at its peak freshness. Greek cooks often trim the pod ends to remove any tough bits, and some even give the pods a brief soak in vinegar or a quick oven roast to further reduce sliminess. The key is to allow a gentle simmer so the tomatoes meld with the okra. This is not fast food; it’s meant to cook slowly. When the stew is done, the okra is tender but still holds its shape, and the sauce is slightly thick. A final splash of lemon or sprinkle of parsley at the end adds brightness. The cozy ritual of serving bamies is communal – bowls are passed around, and people dip bread into the rich sauce. It’s as comforting and shared as any meat dish in a Greek household.

Making bamies laderes requires patience more than technique. You start by preparing the okra (rinsing and trimming). Next, onions and garlic are sautéed in olive oil until soft and translucent. Chopped tomatoes are added along with the okra, a little water, and a bit of vinegar. Then the pot is covered and left to simmer on low heat for about 40 minutes. The gentle cooking ensures the okra stays intact. By the end, you’ll have a vibrant stew of deep red-orange color, fragrant with herbs and oil. Each pot of bamies exemplifies the Greek art of turning simple produce into something soulful.

Bamies Laderes (Greek Okra in Tomato Sauce)
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Bamies Laderes (Greek Okra in Tomato Sauce)

Recipe by Travel S HelperCourse: Main, SidesCuisine: Greek, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

170

kcal

Fresh okra pods are trimmed and gently stewed in extra-virgin olive oil with onions, garlic, and tomatoes. A bit of red wine vinegar or lemon juice cuts any potential sliminess. The mixture simmers covered (30–40 minutes) until the okra is tender and the sauce thickens slightly. The stew is finished with chopped parsley and often a squeeze of lemon. The dish is served warm or at room temperature, typically with bread for dipping. Bamies laderes highlights the natural character of okra in a comforting, tangy stew.

Ingredients

  • Fresh Okra: 1½–2 pounds (600–800g) okra pods. Trim off the stems and the very tips. (Use small, firm pods if possible.)

  • Olive Oil: 3 tablespoons extra-virgin olive oil (plus extra for drizzling).

  • Onion: 1 medium onion (red or yellow), finely chopped. (Red gives a sweeter flavor; yellow keeps the color lighter.)

  • Garlic: 2–3 cloves garlic, minced.

  • Tomatoes: 3 ripe tomatoes, chopped, or 1 (15-oz) can crushed tomatoes. (Fresh, ripe tomatoes yield the best flavor; canned is fine off-season.)

  • Tomato Paste: 1 tablespoon (optional, deepens the tomato flavor).

  • Herbs: 2 tablespoons chopped fresh parsley or dill (plus extra for garnish). (Mint or oregano can also be used for variation.)

  • Seasoning: 1 teaspoon salt (or to taste) and ¼–½ teaspoon black pepper.

  • Acid: 2 tablespoons red wine vinegar or lemon juice. (Use in a soaking step or add to the pot to prevent sliminess.)

  • Liquid: About ½ cup water or vegetable broth (add as needed to keep saucy).

  • Optional Veggies: 1 small carrot or ½ potato, diced thinly (adds sweetness and bulk; slice small to cook through).

  • Lemon Wedges: For serving (a fresh squeeze brightens the stew).

  • Substitutions/Notes

  • Frozen Okra: Can be used in place of fresh. No need to soak; just thaw and proceed (add extra water since frozen okra releases moisture).

  • Vegan: This recipe is vegan and gluten-free by nature. Skipping vinegar and using only lemon juice still works if you prefer.

  • Spice: For heat, add ½ teaspoon red pepper flakes with the garlic.

Directions

  • Prepare the okra (10 min): Rinse and dry the okra pods. Trim off the stem ends and just the pointed tips (avoid splitting the pods). (Optional: Soak the okra in a bowl of cold water with 1 tablespoon vinegar for 10 minutes, then drain and pat dry.)

  • Optional roasting step (10 min): For extra dryness, spread okra in a single layer on a parchment-lined baking sheet and roast in a 350°F (175°C) oven for 8–10 minutes until just lightly browned. Remove and set aside. (This step is optional but can reduce slime.)

  • Sauté aromatics (3 min): In a deep skillet or pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Sauté 2–3 minutes until translucent.

  • Add garlic and veggies (2 min): Stir in the garlic (and carrot/potato if using). Cook 1–2 minutes until fragrant.

  • Add tomatoes and okra: Stir in the chopped tomatoes and tomato paste. Season with salt and pepper (and oregano if using). Gently add the okra pods, coating them in the sauce.

  • Add liquid and vinegar: Pour in water so it reaches about halfway up the okra. If you did not pre-soak, stir in the red wine vinegar now (lemon juice can be used at the end instead). Bring to a low simmer.

  • Stew covered (30–40 min): Reduce heat to low. Cover the pot with a lid slightly ajar. Let the stew simmer gently for 30–40 minutes, stirring very gently once or twice. The okra should cook until tender and the sauce has thickened. If it dries out too quickly, add a bit more water. Avoid vigorous stirring.

  • Finish and serve: Turn off heat. Remove lid and let any excess liquid reduce for a few minutes if needed. Stir in chopped parsley. Adjust seasoning. Squeeze fresh lemon juice to taste. Transfer to a serving dish and garnish with herbs and a drizzle of olive oil.

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Bamies pair wonderfully with hearty sides like rice pilaf or roasted potatoes. They complement grilled meats (lamb or chicken) or fish. Serve with warm pita or bread to soak up the tangy sauce. A sprinkle of crumbled feta or yogurt on the side adds creaminess. A simple cucumber-tomato salad or tzatziki can also accompany. A light red wine or iced tea goes well. Plan on about 1 cup per person.
  • Storage & Reheating: Store leftovers in the fridge for 3–4 days. The okra will absorb liquid, so the sauce may thicken and become a bit gluey. Reheat on low heat with a splash of water or broth to loosen it. The pods may become softer after cooling, so stir gently when reheating. Freeze if desired; thaw slowly and add liquid when warming.
  • Variations & Substitutions: Seafood Bamies: During the last 5 minutes of cooking, add peeled shrimp or chunks of fish for a surf-and-turf twist. 2. Herb Swap: Try finishing with fresh mint or basil instead of parsley for a different aroma. 3. No-Tomato Bamies: Some recipes skip tomatoes and use lemon and broth only (a lemon-okro version). 4. Spicy Bamies: Add ½ teaspoon smoked paprika or chili flakes with the garlic for heat.
  • Chef’s Tips: Quality Okra: Use young, tender pods with no blemishes. Smaller pods have less seed pulp. • Gentle Cooking: Stir only as needed to avoid breaking the pods. Let them simmer undisturbed. • Balance the Acidity: Taste the sauce before adding okra. The vinegar or lemon should give a gentle tang that balances as the stew cooks. Adjust with salt or lemon at the end.
  • Optional Add-Ons: (Shopping list) In addition to the above, grab extra lemons, parsley, and Greek yogurt or feta for serving. (Prep Ahead) Trim and soak okra a day in advance. The stew can be made a few hours early and gently reheated, as the flavors improve with time.
  • Equipment Needed: Large deep skillet or Dutch oven with lid, Oven and baking sheet (if roasting okra), Knife and cutting board, Spatula or wooden spoon, Measuring cups/spoons.

Nutrition Facts

Nutrient

Per Serving (1/4 recipe)

Calories

170

Total Fat

11 g

Saturated Fat

1.5 g

Carbohydrates

17 g

Fiber

6 g

Sugars

5 g

Protein

6 g

Sodium

470 mg

Allergens

None (naturally vegan)

(Values are approximate, based on fresh ingredients.)

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