Bamya / Okra / Lady's Fingers

Walking through the streets of Burgaz fill my senses to full capacity, especially along the busy back street where most of the shops are. There aren't many shops but perhaps just enough to serve those who are resident. The fruit and vegetable stores always catch my eye, it amazes me how their displays are arranged so perfectly piled up like a game of Jenga and the fresh vibrant colours make you feel healthy just looking at them.

I sometimes used to walk with Amir's Mum to buy groceries. One evening she wanted to buy okra. She asked the vegetable seller “bamya taze mi?” “ Are the Okra fresh?” I thought it was rather a pointless question as surely the seller wouldn't reply “no, they are all stale.” Then, shortly after that, she asks “incir güzel mi?” “Are the figs nice”? “Tabi tabi,” “of course” he replies,  I was giggling to myself almost willing the man to say “no, they are horrible.”

The same evening, after we had finished our dinner, Amir's Mum drank her coffee and smoked her cigarette then sat outside on the balcony with a bowl of okra on her lap and an empty bowl on the table. She then began preparing the vegetable to cook the following morning, peeling each individual one. I thought to myself how much easier it was in England to buy vegetables ready prepared, ready cut, ready sliced and even ready washed (but never as tasty!)

The following evening, Amir's Mum served the cooked okra and as she put the dish on the table she said the word “sheheyanu.” This was then echoed around the table “evet” “yes” “sheheyanu.” I thought to myself could this vegetable have so many names? Okra, bamya, lady's fingers and now they are calling it sheheyanu. I then learnt that it is a Hebrew word used when eating something for the first time in the year. Fruits and vegetables are eaten seasonally in Turkey. It's like a blessing.

It was the first time I had tried okra. It didn't look terribly appetising, it had a kind of slimy texture to it and the inside was very gooey but there was something about it I liked.

It is quite difficult to find fresh okra in regular high street supermarkets here, so we usually buy it in a jar but still re-cook to add flavour.

1 650g Jar of okra

1 tablespoon of oil

1 tablespoon of tomato puree

Half a lemon

half a glass of water

1 teaspoon of sugar (more if required to taste)

sprinkling of salt

Pour all contents of the jar into a saucepan including the juice and any tomatoes from the jar.

Add the juice of the lemon and the rest of the above. Do not stir as mixture will become mushy.

Leave to cook until the water has reduced and you are left with a thick sauce.
If you can find and want to cook fresh you will need to sit with a bowl of approximately 500g of okra on your lap and one bowl on the table. Peel gently around the top of every one. Don't cut too deep or you will cause the inside to ooze out. 
You can add a fresh tomato and cook as above for longer until they are soft and you are left with the thick sauce.

some vegetables sold in Burgaz