Bamya Alich’a (Ethiopian Okra)

  • 4 cups okra, trimmed and split lenthwise (seeded if mature)
  • 1/4 cup olive oil
  • 1 1/2 cups red onions, minced
  • 2 cups tomatoes, peeled, seeded, and chopped
  • 2 tsp. garlic, minced
  • 2 tsp. ginger, minced
  • 1/2 tsp. cardamom, ground
  • jalapenos, minced
  1. In a medium saucepan, heat oil.
  2. Cook onions until light brown.
  3. Add tomatoes and bring to a boil.
  4. Lower heat, and stir in garlic, ginger, and cardamon.
  5. Add the okra and cook, uncovered, for 20 minutes.
  6. Add chiles and cook five more minutes.
  7. Makes 4-6 servings.

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