However, if you must freeze it, turn the stew off and cool it before adding the okra to it. You're probably already using dried or freezer okra anyway, so it's not good to process sensitive produce too many times. Freezing: okra does not do well in the freezer.The best option is on the stovetop, on low until steam starts to come out. Reheating: reheat based on your preference.It's best to warm up only the amount you plan on eating. Storing: cover the container with stewed okra and transfer it to the fridge for up to 48 hours.Most people dip into it with bread, but it can be consumed like stew, with a spoon. Serving: serve stewed okra hot with homemade bread, dough balls called lokumi, a side of rice, or by itself.(Dry okra will double in size.) Strain and it's ready to use. Cover okra with boiling water, and add the juice of ½ lemon, or 3-4 tablespoons of vinegar.Bring the temperature down to low and cook for 10-ish minutes. Cover okra with cold water, add the juice of ½ lemon, or 3-4 tablespoons of vinegar, and bring to a boil.Two easiest ways to get rid of okra slime before making stewed okra are as follows: The rest of us don't like this substance and we like to get rid of it. Some cooks like okra specifically because of this ingredient that thickens the okra stew. Okra contains a thickening substance called mucilage, which is released when it's heated and mixed with moisture. Here are all the ingredients you'll need to make stewed okra (bamija). If you can't find it, get the regular length and then cut it into ½ to 1-inch pieces. To make stewed okra, look for "baby okra," or rather, okra that's about 2 inches.When cut across it looks like a star from inside. (Shorter okra is tastier!) Okra has a rough stem and stubby, tiny needles on its skin. It's green when ripe, and each pod can grow between 2.5 and 5 inches. Fresh okra grows into long, thin, pointy pods.Dried okra never reaches the size of fresh okra, but it's grittier and tastier. Once you're ready to use it, take it off the string, and submerse it in water and vinegar.Just one string of okra is enough for a 4-serving main dish (like stewed okra), or for two soups. Hundreds of these strings are dried together in a shade, or even better, in a shaded drafty place.The beads are picked before okra ripens and threaded close together on an approximately 3-foot-long thin twine. As okra has a limited harvesting time, drying is a way of preserving it for year-round use.Dry okra looks like a beaded necklace.Here's what okra (bamija) looks like dry and fresh. Our stewed okra recipe is a great way to try this tasty vegetable, ahem, fruit. It pairs really well with different meats. Think of it as a blend of tangy beans and asparagus. Around the world, okra also goes by bamya, bamia, baminja and okro. This way okra dishes like stewed okra can be prepared year-round. In the Balkans, okra is dried by stringing it like a necklace. In English, it's often called "Lady Fingers." Fresh okra is green, long, a bit bumpy, and tastes best when it's less than 2 inches long. Okra, like tomatoes, is a fruit usually grouped with vegetables. However, most of this time is spent waiting for the meat to stew and tenderize, you don't actually have to do much. Bamija's often enjoyed during Ramadan and Eid. Okra and tender meat (usually veal or beef) are simmered together to create a flavorful sauce that goes well with many sides, or by itself. Stewed okra, or bamija, is a beloved Bosnian dish with North African origins.
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