North Africa · Main
Gnaouia (Braised Okra, Lamb, and Pepper Stew)
A velvety, tangy Cap Bon stew of tender braised lamb shoulder and petite whole okra pods simmered with sun-ripened tomatoes and peppers.
The story
In the sun-drenched agricultural peninsula of Cap Bon and northern Tunisia, Gnaouia is the definitive late-summer family dish prepared during the height of the okra harvest. Named directly after the Arabic word for okra, this stew highlights the region's abundant produce, marrying melting lamb with whole thumb-sized pods that absorb the piquant tomato broth. Cooks in Cap Bon traditionally conical-trim each okra pod by hand and flash-fry or acidulate them with fresh lemon juice to masterfully prevent mucilage release during braising.
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