If you think Okra is too slimy or you just don't know what to do with it, here are some tips & favorite recipes. Okra is a flowering plant in the mallow family, which includes hibiscus, cocoa & cotton. You can avoid the dreaded "slime" if you keep the pods intact and cook quickly. Okra pods can be briefly stir-fried, or cooked with acidic ingredients such as citrus, tomatoes, or vinegar. A few drops of lemon juice will usually do the trick.
1 large onion, chipped
2 Tbs peanut or other vegetable oil
1/2 tsp cayenne
3 garlic cloves, pressed or minced
1/2 cabbage, chopped
2 sweet potatoes, about 3 C, cut into 1-inch cubes
3 C tomato juice
1 tsp salt
1 tsp fresh ginger root
1 Tbs cilantro (and more to garnish)
2 tomatoes, chopped
2 C fresh okra, chopped
1 Tbs honey (optional)
1/2 C peanut butter
Saute onions for about 10 minute, until translucent
Add cayenne and garlic, saute for a couple more minutes.
Add the cabbage and sweet potatoes, cover & saute for a few minutes.
Mix in the broth, tomato juice, salt, ginger, cilantro, and tomatoes.
Cover and simmer for about 15 min, until the sweet potatoes are tender.
Add the okra, simmer for 5 more minutes.
Stir in the peanut butter and optional honey, turn off heat and simmer gently until ready to serve. Add more juice or broth if the stew is too thick.
Serve over Couscous
Wiki Wiki Bindi Masala
Arora Creations Organic Bhindi Masala spice blend
I lb fresh Okra, halved lengthwise
1/2 C coconut or vegetable oil
1 small onion, sliced
optional diced tomatoes and fresh cilantro to garnish
Wash and dry okra. Trim edges and slice in half lengthwise.
Heat oil over medium heat for 1 minute.
Add Orka and cook for 5 minutes, while stirring.
Add Arora Creations Bhindi Masala Blend, lower heat & cook for 6 more minutes.
Remover Okra from the pan, leaving spiced oil.
Add onions & saute over medium heat for 3 minutes.
Return the okra to the pan and stir in with onion mixture, cooking for 1 more minute.
Remove from heat, garnish with optional tomato & cilantro.
Marie's Spicy Okra Poppers
3 big handfuls of fresh Okra
6-8 jalapeno peppers
2 Tbs coconut oil, enough to coat the pan
Wash & thoroughly dry okra
Thinly slice okra & peppers into rings.
You can de-seed peppers if you want less heat.
Heat coconut oil in cast iron skillet on medium high heat.
Place rings in single layer, cut side down.
When browned, carefully turn over each ring.
Chopsticks or small tongs are great for this.
Cook until brown & crispy.
Cool & drain on a paper towel. Sprinkle with chunky sea salt.