Okra stew with tomatoes

Ingredients

• 1 kg okra
• 1500 ml water
• 1 tablespoon salt
• 2 tablespoons vinegar
• 3 tablespoons oil
• 1 medium onion (150 g)
• 1 kg tomatoes
• 1 tablespoon oil
• 1 teaspoon Mirodenia
• 1 teaspoon salt
• 30 g parsley

Preparation

1. Wash the okra and trim the stems as close to the caps as possible, without cutting into the part with the seeds. 2. Bring 1500 ml of water to a boil with 1 tablespoon of salt and 2 tablespoons of vinegar. It should take about 8 minutes to come to a boil. 3. Add the okra and simmer over low heat for 10 minutes. Check if it has softened; if it is still firm, cook it for another 5 minutes. Drain. 4. Chop the onion and sauté it in 3 tablespoons of oil for 8 minutes, until softened and slightly translucent. 5. Cut the tomatoes into quarters and bring them to a boil with 1 tablespoon of oil. Cook for 8 minutes, until they start to soften, then peel them. 6. Add the drained okra and tomatoes to the sautéed onion. Simmer everything for 10 minutes, then add 1 teaspoon of Mirodenia and 1 teaspoon of salt. Sprinkle with the chopped parsley.