4 servings
Ingredients
10 cloves garlic, finely sliced
¼ cup extra virgin olive oil
1 pkg (14 oz) frozen baby okra
6 tomatoes, chopped
1 head of garlic, cloves separated, unpeeled
1 tsp cinnamon
½ tsp allspice
2 Tbsp sugar
salt and pepper
¼ cup extra virgin olive oil
1 pkg (14 oz) frozen baby okra
6 tomatoes, chopped
1 head of garlic, cloves separated, unpeeled
1 tsp cinnamon
½ tsp allspice
2 Tbsp sugar
salt and pepper
Method
Quickly rinse the frozen okra in cold water to get rid of any ice crystals. Place a large frying pan on medium heat and sauté the garlic with the olive oil until soft. Add the okra and sauté together for 5 minutes. Pour in the chopped tomatoes and the unpeeled garlic cloves. Stir gently, being careful not to break the okra. Season with cinnamon, allspice, sugar, and salt and pepper. Reduce to a simmer.
Cover and leave to cook to develop the flavors for 10–15 minutes. The tomatoes will release their juice, to make a sauce. The okra will also release some of its juice, which will help thicken the sauce. Turn off the heat and allow to cool completely. Serve cold or room temperature. It tastes even better the next day.
Cover and leave to cook to develop the flavors for 10–15 minutes. The tomatoes will release their juice, to make a sauce. The okra will also release some of its juice, which will help thicken the sauce. Turn off the heat and allow to cool completely. Serve cold or room temperature. It tastes even better the next day.
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