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.