I'd gotten some okra, planning to make some Fried Okra. Then I got back and didn't feel like frying the okra. What to do? I looked around at what materials I had around and decided to make some Spanish Okra. I know okra's got a reputation for having a slimy goo when cooked. It's useful for thickening up dishes, but James likes to avoid the slimy feeling. Slicing the okra into small pieces, cooking with higher heat, and cooking alongside acidic ingredients all help decrease the goo, and they're all methods used in this recipe!
Do you like your okra thick and slimy or do you prefer to cook the slime out?
Spanish Okra
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 8 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 193 grams | 6.75 ounces | 1 | onion, diced | ||
| 370 grams | 13.125 ounces | 1 can | tomatoes | ||
| 421 grams | 14 ounces | 4 cups | okra, sliced | Fresh or frozen both work. I used frozen. | |
| 1 tablespoon | chili powder |
Methods:
 |
1. Gather all materials. |
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2. Combine all materials, and cook until okra heated through and onion cooked. |
Linked to: Your Whims Wednesday, Homestead Blog Hop, Artsy Fartsy Party, Traffic Jam, Friendship Friday, Meal Plan Monday, Fiesta Friday, Saturday Sparks, Inspire Me Monday, What's for Dinner?, Over the Moon, Tuesdays at Our Home, Inspire Me Monday, Hearth and Soul, Fabulous Party
I wish I could eat Okra but it's too slimy for me. #trafficjamweekend
ReplyDeleteI know what you mean! This wasn't bad with frozen okra if you want to give it a try. :)
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