Okra ragout, gluten free

Ingredients

• 450 g Okra, trimmed, cut in 1cm pieces
• 120 ml Water
• 6 pcs Tomatoes, diced
• 1 pcs Onion, chopped
• 3 clove Garlic, minced
• 4 tbsp Olive oil
• 1 1/2 tbsp Gluten-free flour
• 1 tbsp Rosemary, fresh, chopped
• 1/4 tsp Sweet red paprika powder
• 1/4 tsp Salt, fresh ground

Method

1. Heat the 2 tablespoons olive oil in a large sauté pan over medium heat.
2. Once hot and shimmering, add the okra. Leave it alone to brown, 2-4 minutes. Turn and let the okra brown on all sides, 2-4 more minutes.
3. Add the onion and cook until it turns soft, 2-4 minutes. Add the garlic then cook for 30 seconds more.
4. Add the tomatoes, water, rosemary, and sweet paprika. Simmer, stirring occasionally, until the okra is tender, 8-10 minutes.
5. Meanwhile, heat remaining oil in sauce pot; add flour and cook, stirring, for 5 minutes. In the last 5 minutes of okra cooking, add the prepared roux and stir well. Once all cooked, serve while still hot.