In my kitchen, I freeze okra like this whenever I spot small fresh ones at the market since they don’t stick around long. You blanch them in boiling water with a squeeze of lemon—just one—to hold the color, stir for about 10 minutes, then plunge into ice water right away so they stop cooking. Spread them out on a big towel to dry off completely; that’s key or they’ll clump in the freezer. Bag ’em up flat and they’re good for months. For the tagine, I pull out what I need and cook with boiled meat cubes, tomato juice thickened a bit with paste, and a rough chop of garlic, bell pepper, hot pepper for kick. Onion browned in ghee starts the base. Last time I made it, I skimped on drying once and ended up with some ice bits, so now I pat extra careful. It’s a straightforward stew we eat for lunch with bread or rice; the okra gets tender without getting slimy if you don’t overcook. Family goes back for seconds most nights I do this. Covers freezing plus the full dish in under an hour active time.
Ingredients
For Freezing the Okra
- 5 1/2 pounds small fresh okra
- 4 whole lemons
- 1 large towel for drying the okra
- Freezer bags for storage
For the Okra Tagine
- 1 pound boiled cubed meat
- 4 cups tomato juice
- 2 tablespoons tomato paste
- 5 garlic cloves (for coarse chop with peppers)
- 1 bell pepper
- 1 hot pepper
For the Spice Mix (Chop Peppers and Garlic Coarsely)
- 1 teaspoon dry coriander
- Salt and black pepper to taste
- 1 tablespoon ghee
- 1 onion, browned
Instructions
- Boil water in a large pot and stir in juice from 1 lemon.
- Add the okra and keep stirring for 10 minutes.
- Lift out with a strainer into a bowl of ice water until cold through.
- Drain, lay on a towel, and pat dry until no moisture left.
- Pack into freezer bags and freeze flat.
- In a pot over heat, melt ghee and add onion; stir a bit.
- Add half the coarse garlic-pepper chop and stir.
- Toss in frozen okra and boiled meat; stir 2 minutes.
- Add tomato juice and paste; cover and cook to tenderness.
- Near end, stir in rest of garlic-pepper and coriander.
- Season with salt and pepper, simmer short while.
- Transfer to tagine, oven-bake briefly, and serve.
Why You’ll Love This Recipe
- Stores okra simply so you can make stew anytime without fresh hunting.
- Balances tender okra texture with meaty chew and tomato tang.
- Fits quick weeknight dinners; leftovers hold up fine next day.
Chef’s Tips for Perfection
- Dry okra thoroughly post-blanch or freezer bags get watery clumps.
- Cook covered low after tomatoes go in; peek after 20 minutes to check tenderness.
- Swap beef for lamb if you have it; just ensure it’s pre-boiled soft.
Storage and Reheating
Freeze dried okra up to 6 months in bags. Cooked tagine keeps in fridge 3-4 days covered; reheat on stove with a splash water to loosen sauce.
Nutritional Notes
Per serving around 450 calories, with protein from meat, fiber from okra and peppers. Varies by exact meat cut and portions.
Okra Tagine with Meat
