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I enjoyed this as a side dish with blackened catfish, but it would be great as a main dish as well. Both okra and cumin have strong and unique flavors: if you like them both as I do, you'll love the combination in this soul food recipe. I used fresh okra and found I needed to add a bit more moisture (white cooking wine), which probably doesn't happen with the frozen okra. This is a keeper, and I'll definitely be making it again.

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East Wind Goddess March 18, 2008
Cumin-Spiced Okra and Tomatoes