Okra with tomatoes

Okra must be picked young, no longer than 10 cm, and prepared as soon as possible after picking. Old okra cannot be used. Fresh pods should be tender but not soft with no bruising. If okra cannot be used immediately it can be stored for no longer than 3 days in the fridge, in a paper bag or wrapped in a paper towel, but not in plastic. Okra is often used in African or Southern American recipes.

Serves 4

200g okra, washed, trimmed and sliced
1-2 cloves of garlic, peeled and crushed
1 small onion, peeled and finely chopped
1 x 410g can whole tomatoes
¼ cup water
salt and freshly ground black pepper to taste

Place sliced okra in pan; cover with water.
Bring to the boil and continue to cook for 5 minutes.
Meanwhile, sauté garlic and onion and put to the side.
Drain water from okra.
Add remaining ingredients.
Simmer mixture for 15 to 20 minutes or until okra is tender.
Season to taste.

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