When you think of okra, you think of the south, but it was initially brought here by the enslaved from West Africa. Traditionally, in some areas of Africa, okra is used as food, sacred plant, and medicine.
Although many cook the plant, I would like to tell you that you can eat this plant straight from the garden raw. Yup, pick and eat! If you like me, I pick rinse, salt, or hot sauce, then eat. LOL
Before I share this amazing okra recipe, let me tell you about some benefits on why you should add it to your plate.
-Reducing high blood sugar
-Alleviating constipation
-Lowering high cholesterol
-Relieving respiratory congestion
-Soothing digestive inflammation
Now, are you thinking about trying to eat okra? If so, that’s a great idea. Check out the simple recipes below and start today.
Talk to you soon!
Roberta Lowe
Restauranteur, Author, and Coach
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Mediterranean-Style Okra Recipe
Ingredients
1/4 cup Extra virgin olive oil
1 cup red onion (chopped)
4 each garlic cloves (minced)
2 each small jalapeno (chopped)
1 lb fresh cut okra sliced into rounds (trimmed)
Salt and pepper
1 tsp ground allspice
½ tsp coriander
½ tsp paprika
1 ½ cup crushed tomatoes
½ cup water
1 each Roma tomato sliced into rounds
1 each lime juiced
INSTRUCTIONS
1) Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
2) Add the okra and sautee for 5 to 7 minutes over medium-high heat.
Season with kosher salt, black pepper and spices. Toss to coat.
3) Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
Remove from heat and serve over rice or with warm pita bread.
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Roasted Okra
Ingredients
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
Directions
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
