How to make
Clean the okra from the stalks and wash them under running water.
Put water with a little salt on high heat and as soon as it boils, put the vegetables in it for 3-4 minutes, then remove them and strain them well.
Finely chop the onion and fry it in olive oil with a teaspoon of water and a little salt. Once it softens, add the garlic and carrots, which are grated on a very fine grater. Stir and fry them for 1-2 minutes.
Pour the finely chopped or grated tomatoes. Add the tomato concentrate and paprika. Fry until the liquid separated from them evaporates and then add the okra.
Pour enough water to cover about 2 fingers of products and boil them for 20 minutes over medium heat under a lid.
Season with spices and as much salt as it is needed, but also set aside a portion of fresh parsley to sprinkle at the end. Squeeze the juice from half a lemon.
Mix the flour with a little water so that no lumps form. Pour the mixture into the dish, which you can dilute with more water if you like. Boil for 5 minutes and remove it from the heat.
Sprinkle the finished stew with fresh finely chopped parsley and serve it while it's hot.
Enjoy your meal!
