Prep 10 mins
Cook 30 mins
Can be served hot or at room temperature. If you really don't like the texture from the okra, split the pods, soak overnight in water, and drain well before cooking. From "The Africa Cookbook".
- 4 cups okra, trimmed and split lenthwise (seeded if mature)
- 1⁄4 cup olive oil
- 1 1⁄2 cups red onions, minced
- 2 cups tomatoes, peeled, seeded, and chopped
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1⁄2 teaspoon cardamom, ground
- 2 jalapenos, minced
- In a medium saucepan, heat oil.
- Cook onions until light brown.
- Add tomatoes and bring to a boil.
- Lower heat, and stir in garlic, ginger, and cardamon. Add the okra and cook, uncovered, for 20 minutes.
- Add chiles and cook five more minutes.
A delicious and relatively easy dish. I tweaked it a little bit though. I doubled the garlic (cuz I like garlic); I did not peel or seed the tomatoes (cuz I'm lazy); I added about a cup of long beans cup to 1-inch pieces (cuz I had a bunch from my garden); and I added a cup of chicken stock right at the end (cuz I wanted to make sauce/gravy so I could serve it over rice). Thanks 'realbirdlady' for sharing the recipe!
More garlic and the chicken stock were very good recommendations. <br/>It's not bad but it's still missing something and I'm not sure exactly what. <br/><br/>Using "cups" for the okra and "tsp" for garlic is a little weird too - what exactly is "4 cups of okra"?? It depends on how you chop it. Buy a kitchen scale! <br/><br/>I used: <br/>1lb string beans<br/>1/2lb okra<br/>1/4 cup olive oil<br/>2 red onions (0.75lb total)<br/>1lb tomato<br/>2 tsp ginger<br/>1 tsp cardamom<br/>4 cloves of garlic<br/>1 jalapeno (seeded)<br/>1 cup of chicken stock<br/>and salt to taste<br/><br/>some butter might be a good idea too...