Attention! It may need to cook for longer to achieve the same outcome as the frozen one.
Instead of frozen bamya, you can use fresh bamya when in season. If you choose to use the longer ones the same rules apply to ensure the correct texture is achieved. I use mini bamya as this is aesthetically pleasing and a lot more flavourful. The Okra will split and the inside will come out into the stew. To avoid the slimy texture make sure not to cut the ends and don’t overcook it.
Finally, add it to the stew when you are ready to do so. Then, rinse the bamya, drain, and pat dry. So, what you need to do is to remove it from the freezer 10 minutes before adding it to the stew. It is not necessary to thaw the frozen bamya (Okra) as it will become too soft in the cooking process once added to the pot. Here are some tips that will help you achieve the correct texture.
