Prep 5 mins
Cook 15 mins
Not many people know this, but Okra is a vegetable native to Africa and later introduced to the Middle East and Arabian countries by the slave traders. Lots of people are wary of okra because of the texture and "slime", factor, but you can minimize this by keeping okra whole and not overcooking it. I love okra!!!
- 1⁄3 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 lb okra (or frozen, in a pinch)
- 13 ounces chopped tomatoes
- 2 teaspoons sugar
- 1⁄4 cup lemon juice
- 2 ounces fresh coriander, finely chopped (cilantro)
- Heat the oil in a large frying pan, then add the onion and cook over medium heat for 5 minutes, or until transparent and golden.
- Add the garlic and cook for another minute.
- Add the okra to the pan and cook, stirring, for 4-5 minutes, then add the tomato, sugar and lemon juice, and simmer, stirring occasionally, for 3-4 minutes or until softened.
- Stir in the coriander (cilantro), remove from the heat and serve.
I make a very similar recipe once a month, but I tried yours and found that the flavor was better. I think the addition of just a bit of sugar and a little more lemon juice makes all the difference. Thanks for sharing the recipe.
Delicious. I had to use frozen okra and I omitted the sugar (personal choice) and it made a great side for a simple grilled chicken. Made for ZWT 9.
Easy and excellent! They tasted exactly the way I remember them from my dad who used to make them often. I never managed to get his recipe right, and this is it! Thanks for sharing, I'll make this often :)<br/>Made for ZWT 9 / Morocco/Tunisia for The Apron String Travelers