Ingredients
4-6
1 tsp red
palm oil
1 onion,
chopped
1 habanero
pepper, slit
1 tsp curry
1/4 tsp
chili powder
1 lb sliced
okra
water, to
cover
Directions:
If you can
get fresh okra, fantastic. If not, thaw a bag of okra.
Heat up the
red palm oil in a medium pot. Add the chopped onion and habanero pepper.
Toss in the
curry and chili powder, stir, and keep on cooking.
When the
onions are soft and beginning to brown, add the thawed okra (mine gave off a
LOT of thick juices when it thawed, I just drained them off).
Next, splash
on the water – stop when you get about an inch from the top of the okra. Season
with salt and pepper.
Simmer uncovered
for about 15 minutes (or up to 45 minutes – which, I’ve heard, can cook out
okra’s thick ooze). The mixture will be thick and viscous (a.k.a. gooey) so
serve with a slotted spoon. Also – eat with rice or other veggies to disperse
some of the goo. The flavor is wonderful.
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