My first taste of okra was while living in Turkey. Weekly, I walked into town to the open markets, an adventure-learn some Turkish-sample some foods-bring the food home and have my landlord teach me how to prepare some dishes. (Mike)
bamya (Turkish)
Okra-Baby Fingers-Gumbo
***three different names***
- Look for bright green okra without blemishes or dark spots. (Frozen works as well.)
- The smaller the okra, the more tender.
- Cook fresh okra within a day or two.
- Refrigerate in a ventilated bag.
- Wait until preparing to wash pods.
- High in fiber, vitamin C, calcium, potassium, antioxidant, fat- and cholesterol-free!
- Do not cook okra in an iron or copper pot.
- Now with this bit of "knowledge", here are three ways to enjoy okra:
-Slice off the stem of fresh okra.
-Keep whole, cut into slivers or thin rounds.
I
Stewed
-Stew okra with eggplant; organic tomatoes, bell peppers, dried apricots; black olives
-Add organic lemon juice, cinnamon, and cumin.
-Serve over couscous.
II
Marinated
-Marinate in basil pesto with organic red bell peppers and zucchini; red onion rings, mushrooms, and eggplant.
-Grill the vegetables.
-Serve with drizzled balsamic.
III
Braised
-Braise okra in coconut milk, Thai chile paste, and organic lime juice.
-Garnish with fresh basil.
-modified "Vegetarian Times"
Also try:
http://veggiefernandezs.blogspot.com/2011/08/okra-and-tomatoes-in-olive-oil.html
and
http://veggiefernandezs.blogspot.com/2011/09/cuban-rice-and-okra.html
Also try:
http://veggiefernandezs.blogspot.com/2011/08/okra-and-tomatoes-in-olive-oil.html
and
http://veggiefernandezs.blogspot.com/2011/09/cuban-rice-and-okra.html
