Okra In Oil Recipe
Ingredients
| Okra | 2 Pound | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 12 very small white onions, peeled and left whole | ||
| Garlic | 3 Clove (5gm), halved | |
| Tomatoes | 1 Pound, skinned | |
| Salt | 2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Lemon | 1 | |
Directions
Remove stems from the fresh okra.
Wash and dry the okra, then fry in the oil in a sauce- pan until lightly brown.
Remove and set aside on absor- bent 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 the boil.
Cover tightly, turn down the heat and simmer very slowly until okra are tender — 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.
Wash and dry the okra, then fry in the oil in a sauce- pan until lightly brown.
Remove and set aside on absor- bent 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 the boil.
Cover tightly, turn down the heat and simmer very slowly until okra are tender — 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.
Chef
