It can be a stew or a side-dish. Origin of okra might have been from West Africa, Ethiopia or South Asia.
Serves 4
1/3 cup (80 ml) olive oil
2 organic onions, chopped
1 tsp. (5 g) ground coriander
1 pound (455 g) organic okra (frozen or fresh)
1 1/2 pounds (770 g) organic tomatoes, diced
1/4 cup (60 ml) cilantro or parsley pesto
1/2 organic lemon juice or 1 Tbs. (15 ml) pomegranate molasses
optional: 1/2 pound (225 g) stew meat
👉WITH FROZEN OKRA:
1. Heat the oil in a Dutch oven over medium heat.
2. Sauté the onions for a free minutes.
3. Add (optional stew meat), the coriander and okra for 5 minutes.
4. Add the tomatoes, cover, a stew for 30 minutes.
5. Add a package of cilantro or parsley pesto sauté to the stew the last 5 minutes of cooking, along with the lemon juice.
WITH FRESH OKRA👈:
1. Cut off the tip of the pod.
2. Dry with paper towels.
3. Stir-fry in 1/2 cup (120 ml) olive oil.
4. Then add to the rest of the ingredients above.
Okra plant
The leaves may be cooked like greens of beets or dandelions as well as raw in salads
