Making Okra takes

Prep. Time 30‘       Cooking Time 25‘        Serves 6


  • 1 kilogram fresh okra, cleaned
  • 1 tablespoon coarse salt
  • 1/3 cup olive oil
  • 2 medium-sized dry onions, finely chopped
  • 2 cloves garlic
  • 1 tablespoon tomato paste
  • 1 kilogram fresh tomatoes, grated
  • 1/3 cup wine vinegar
  • 1/2 bunch parsley, finely chopped
  • Salt
  • Pepper


  1. Clean the okra using a small sharp knife, removing the string around the head in a cone-like fashion, ensuring the head doesn’t tear.
  2. After cleaning, wash and drain well.
  3. Place them in a baking dish, pour vinegar over them, and sprinkle with coarse salt. Gently toss to coat the okra evenly with vinegar.
  4. Let them stand for about 1 hour. Marinating them will make them be sweeter and crispy.
  5. Heat half of the olive oil in a saucepan and sauté the okra for 3-4 minutes over high heat without stirring too much. Simply shake the pan by the handles.
  6. Add the onion and sauté for 3-4 minutes until translucent.
  7. Add the garlic and sauté for 1 minute.
  8. Stir in the tomato paste and cook for 1 minute.
  9. Add the grated tomato. Season with salt and pepper and simmer over medium heat for about 25 minutes until the okra is tender but not mushy.
  10. Finally, add the remaining olive oil and parsley.
  11. Simmer for a few extra minutes until the okra are tender, with their oil and minimal sauce.
  12. Taste the dish and if needed, add 2-3 pinches of sugar.
  13. Serve warm or at room temperature with feta cheese and fresh bread.


Source: Argiro Barbarigou