Algerian Okra Potato And Tomato Tagine Recipes

A VEGAN TAGINE OF OKRA, TOMATOES AND ONIONS

Steps:

• Make the chermoula by placing all the ingredients for it in a chopper and chop/blend to a fairly fine mix.
• Slice both onions and 4 of the tomatoes into rings.
• Chop the other tomato into small cubes, as you can see in the images.
• Line your tagine (or saucepan) with some of the onion rings to form a single layer.
• Follow this with all the tomato rings, even if you form 2-3 layers.
• Then lie the okra all around the base, coming together in the middle to form a cone shape. Don't worry too much about a perfect cone, given the different lengths of the okra, this won't be all that easy.
• Scatter the chopped tomatoes all over.
• Finish by pouring the chermoula all over the okra.
• Place the tagine (or saucepan) on the stove and heat on medium heat to bring to a simmer. Don't forget the diffuser under the tagine!
• When the content of your pot has come to a simmer, lower the heat down to low and simmer slowly until the okra are all cooked. This will take only about 15 minutes in the saucepan and 20-25 minutes in the tagine, depending on how cooked you like your okra. Remember that the vegetables will continue cooking even after you take it off the heat. So always take it off earlier, rather than later.
• While the tagine is cooking, heat the 1 tablespoon of olive oil in a small frying pan on medium heat and fry the onions for a good 15 minutes until they are a golden colour with burnt/brown bits. Turn the heat down if you have to, if they are browning too quickly. Set aside when done to serve.
• Top with the caramelised onions and scatter the chopped coriander leaves all over and serve with some fresh bread, couscous or as an accompaniment, as mentioned above.

ALGERIAN OKRA, POTATO AND TOMATO TAGINE

Steps:

• Place the okra in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients, tossing from time to time. Drain the okra, and rinse thoroughly. If the potatoes are not very small (no more than 1 inch wide and no more than 2 inches long), quarter them or cut them in half.
• Heat the olive oil over medium heat in a large, heavy casserole or (preferably) an earthenware pot set over a flame tamer. Add the onions and cook, stirring often, until tender, about five minutes. Add the garlic, and stir for about half a minute until fragrant. Add the tomatoes, parsley, cilantro, spice mix, turmeric, saffron and salt and pepper to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes. Add the dissolved tomato paste, and bring to a simmer.
• Add the potatoes, okra and the preserved lemon. Cover and simmer 45 minutes to an hour, adding a small amount of water if the mixture seems dry, until the potatoes and okra are tender and the sauce they have cooked in is thick. Taste and adjust seasonings.
• Mix all of the spices together. Keep in a jar in a cool place or in the freezer.

AFGHAN OKRA

Steps:

• Heat the vegetable oil in a skillet over medium-low heat. Stir in the onions, and cook until softened and dark brown, about 15 minutes. Stir in the tomato paste until no lumps remain. Add the okra, and sprinkle with turmeric, salt, and pepper. Pour in the water and bring to a boil over high heat. Reduce heat to medium-low, and simmer until the okra is very tender and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper again before serving.

GRANDMA'S FRIED OKRA AND POTATOES

Steps:

• Wash okra and cut off stem ends. Cut in about ½-inch pieces. Peel potatoes and chop into ½-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.
• Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.