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Okra In Oil Recipe
|Young okra/1 x 28 oz (875 g) can of okra with liquid||2 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|White onions||12 Small|
|Garlic||3 Clove (15 gm)|
|Black pepper||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
Calories 384 Calories from Fat 127
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1010.7 mg42.1%
Total Carbohydrates 62 g20.6%
Dietary Fiber 16.5 g65.8%
Sugars 23.2 g
Protein 11 g21%
Vitamin A 36.2% Vitamin C 175.1%
Calcium 30.7% Iron 18.5%
*Based on a 2000 Calorie diet
Wash and dry the okra, then fry in the oil in a saucepan until lightly brown.
Remove and set aside on absorbent paper.
Fry the onions and garlic in the same oil until slightly brown.
Return the okra to the saucepan and add the tomatoes, salt, pepper and water.
Stirring gently, bring to a boil.
Cover tightly, turn down the heat and simmer very slowly until okra are tender for approx 3/4- 1 hour for fresh okra but much less for the canned variety.
When okra are tender, squeeze in the lemon juice and continue to simmer for a further 5 minutes.
Adjust salt and pepper to taste.
Serve hot, or allow to cool in the saucepan and serve cold, with bread or Rice Pilaf.