Okra is a vegetable with a famously squishy, almost gelatinous texture, and is a great way to thicken soups and stews, like the famous gumbo. It’s often used in African countries like Senegal and Ivory Coast, in some Mediterranean countries and India. It’s also a favorite in the American south, particularly in Louisiana.
- 2 cups okra
- ¼ cup oil for frying
- 4 Tbsp olive oil
- 3 tomatoes, blanched and peeled
- 1 onion, diced
- 2 cloves garlic, minced
- 1 Tbsp Cajun Spice, ground
- Clean okra and halve lengthwise.
- Heat oil in a pan deep enough for frying. Fry okra for 3-4 minutes, then place on a paper towel to absorb any excess oil.
- Chop tomatoes into large pieces.
- Heat olive oil in another pot on low. Sauté onion and garlic until translucent.
- Add spices and tomatoes, then continue cooking on low heat for around 30 minutes, stirring occasionally.
- Add salt and pepper and stir. Pour sauce into a deep plate and place lay okra on top.