Okra….

So, I have a friend who really did not know what to do with okra.  Actually, they felt they did not need the okra in many ways.  Here is my favourite okra recipe.  It is the easiest thing to do but (now listen), you may or may not know that okra has a wonderful secret – that only Ghostbusters can handle.  Hello, Slimer.

For anyone who has ever had to jump around in their kitchens with the same sensation one gets when accidentally finding a slug in their salad, this one’s for you…

Firstly – never wash okra after you’ve sliced it.  Wash it before you do anything to it, and then wipe all the water off it. Then you can top and tail it.  If you wash it after you sliced it, be prepared to start putting up wall paper because you will end up with green wall paper paste.

Secondly, if you like slime, then feel free to throw into a hot gumbo or soup because it works well in those.  I grew up with it in fish soups and curries with things like taro. I will talk about taro in a future post because the Cypriot Big Red Bus Tour people maligned it so much!  I will tell them so, too!

Anyway, here is the recipe…

Ingredients:

A bag of okra your friend is ashamed of.

An onion

Any amount of your favourite chillies

Turmeric is optional

Salt

Some oil for frying

Method:

Step 1.

Fry onions with the chillies until a little caramelised

Step 2.

Take the tops off the okra (ooh, Mrs).

Step 3.

Some topless okra (oo-er Mrs)

Step 4.

Slice the okra into any shape you like.

Step 5.

Stir it all on a high heat and then take the heat right down.

Put the lid on and let it steam cook for about 5 minutes.

Step 6.

Serve on bread, or in pitta or with rice. Serve with anything. Put it in a samosa if you like adventure. Do it.

Step 7.