OKRA: THE PERFECT HARMONY OF TENDER MEAT AND SOUR OKRA

FULL RECIPE FOR OKRA

Ingredients:

500 g fresh or frozen okra
300 g veal meat (diced 2x2)
1 large onion
2 tomatoes
1 lemon
1/3 cup olive oil
1 tsp salt

Directions:

PREPARATION
Soak the okras in water. Wash the okras thoroughly with running water and place them on a sieve
Wash the onion, tomatoes, and lemon
Dice the onion. Peel and dice the tomatoes. Chop the veal meat into two by two sized cubes.
Remove the hard skin off the head of each okras using a knife. Peeling the okra is tricky. Make sure peel a thin layer off the okras head by preserving its cone shape. That way, you can prevent the sticky liquid inside from leaking out

COOKING
Pour 1/3 cup of olive oil into a medium-sized pot
Heat the oil and add the onions
Stir the onions on medium heat for 2 minutes
Add the chopped veal to the onions stir for another 5 to 8 minutes
Cover with a lid and lower the heat; cook for 40 to 45 minutes, until the meat and other ingredients have soften (*)
Then, add the tomatoes, mix the ingredients, cover with a lid and cook for 10 minutes
Add the juice of one lemon, the peeled okras, salt, and 1 cup of water
Give everything a good stir to combine all the ingredients
Cover the pot with a lid and cook for 20 minutes, until the okras have softened
Turn of the heat; rest the okra for 10 minutes before serving

Note (*): For vegetarian recipe, skip the meat and its cooking time

SERVING
Okra has a delicious relationship with plain pilav or pilav with orzo
The slightly sour taste of okra is the best for those hot summer days!

Bon Appetite!

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