Bamyeah (okra stew with Sunwhite vermicelli rice) Recipe

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Bamyeah (okra stew with Sunwhite vermicelli rice)


2 cups Sunwhite Jasmine/aromatic rice, rinsed and drained
150 g vermicelli pasta
2 tablespoons butter/ghee
1 litre water
1 teaspoon salt

For the okra stew:

500 g okra, rinsed and drained
500 g beef, minced
2 cubes beef stock
1 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
¼ cup lemon juice
1 teaspoon mint, dried
½ teaspoon coriander, ground
Salt and pepper


For the vermicelli rice:
In a saucepan, melt the butter or ghee over medium heat and add the
vermicelli pasta stirring it for 3 to 4 minutes till it becomes golden
brown. Add 2 to 3 cups of water along with the rice and a teaspoon of
salt and stir the mix gently to combine it with pasta.

Cover the saucepan, turn up the heat, and bring the mix to a boil. When
the water starts boiling, reduce the heat and simmer for 10 to 15
minutes till the water runs dry and the rice is cooked.

For the okra stew:
Add half of the oil in a large saucepan over medium heat and fry the
okra for 5 to 10 minutes until it becomes soft then turn off the heat.

In a different pan, add the rest of the oil and fry the onions over
medium heat for 3 to 4 minutes until they are soft and golden.

Stir in the garlic, beef, mint, coriander, salt and pepper and keep
stirring the mix for 5 to 10 minutes till the meat turns brown. Reduce
the heat and mix in the tomato, tomato paste, and one cube of the beef

Simmer for 10 to 12 minutes till the liquids run dry then pour the meat mixture in the pan containing the fried okra.

Add the lemon juice and the second cube of the beef stock and cover the
pan. Simmer over low heat for 40 to 45 minutes (you can also bake it in
the oven at 160 Celsius degrees).

Serve hot with the vermicelli rice.

Source: Sunwhite

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