Algerian Okra and Sausage Pot


Prep Time

1.5 hours

Prep Notes

ALGERIAN SPICE MIX (use 1 tsp of this spice mix in the following recipe)

  2 teaspoons ground cinnamon

  ½ teaspoon ground ginger

  1 teaspoon powdered turmeric

  ½ teaspoon freshly ground black pepper

  ¼ teaspoon freshly ground nutmeg

  ¼ teaspoon (freshly) ground cardamom (seed)

  ¼ teaspoon freshly ground cloves

  ½ teaspoon ground allspice

Cooking Time

60 mins.

Yields

4-5 servings

Ingredients

• 1 ½ pounds okra, trim edges (and slice after soaking)

• ½ cup apple cider vinegar or red wine vinegar

• 1 pound small boiling potatoes, like fingerlings

• 2 tablespoons extra virgin olive oil

• 1 - 2 medium onions, finely chopped (or 2 tbls onion powder)

• 2-3 garlic cloves, minced

• 1lb farm-rasied sausage, loose is possible (chicken or pork)

• 1 pound organic tomatoes, seeded and grated; orpeeled, seeded and chopped


• ¼ cup minced parsley

• ¼ cup minced cilantro

• 1 teaspoon spice mix (see above)

• 1 teaspoon turmeric

• Pinch of saffron

• Salt

• freshly ground pepper


• 2 tablespoons tomato paste dissolved in 1cup water

• water or mildly flavored chicken bone broth or stock (add if meal loses too much water when cooking)

Directions

Place the okra in a large bowl with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients. Occasionally toss. Drain the okra (and rinse if desired). Potatoes should be about 1-2 inches wide. These can be cut in half or cubed.

Heat the olive oil over medium heat in a large, heavy casserole. Add onions and cook till tender, about five minutes. Add the garlic, and stir for about half a minute until fragrant. Cut the sausage into pieces and try to brown in the pot. Add tomatoes and next 7 ingredients. Bring to a simmer and cook for about 10 minutes. Tomatoes should be cooked down and smell fragrant. Add the dissolved tomato paste and water, and continue to simmer.

 Put in potatoes and sliced okra. Cover pot and simmer for about 45 minutes to an hour. If the liquid boils down, add small amounts of water or broth a little at a time. The sauce may thicken slightly. Cook until the potatoes and okra are tender. Add more salt and pepper if needed.

Notes

The original recipe calls for ½ preserved lemon, thinly sliced optional. I make it without and absolutely love it!

Tomatoes can be peeled by cooking in warm-hot water (but not boiling) for about 4 - 8 minutes (may need to precut in half and turn over). They will be hot, but easy to peel when finished.

Credit

Adapted from Martha Shulman's Algerian Okra, Potato and Tomato Tagine

http://cooking.nytimes.com/recipes/1014323-algerian-okra-potato-and-tomato-tagine?login=email