Braised Okra

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As I mentioned in a previous post about okra, this tasty little ingredient has a nasty habit of leaving a trail of slime when you cook it, thereby turning away many a happy eater in disgust. Greece is an okra-eating nation, so I had a theory that there must be a local tradition in how do deal with this invasive culinary issue. The method I have found to work is the application of vinegar to the okra before adding it to the stew, sauce etc. EIther you soak it in vinegar for an hour or you pop it into a boiling vinegar/water bath for 5-10 minutes. In this classic Greek recipe I have chosen to boil them, then braise them with tomatoes, onions and olive oil. The result is a fresh tasting okra dish without the slime.

What you need:

  • 500g fresh okra, ends trimmed
  • 3-4 medium tomatoes grated (or 2 cans chopped tomato)
  • 1 onion finely chopped
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • 1/2 bunch parsley chopped
  • 1/4 cup wine vinegar
  • Ice water

How it’s done:

  • Bring a pot of salted water to a boil.
  • Add the vinegar and the okra and cook for 5-7 minutes.
  • Drain the okra and place it in a bowl with ice water and let it soak for another 10 minutes. Drain and set aside.
  • While the okra is soaking add the chopped onion and the olive oil to a pan and cook until the onion is soft and translucent.
  • Add the tomato and okra and season with salt and pepper.
  • Braise for 20-30 min.
  • When you are ready to serve, stir in the parsley.
  • Serve with a couple of slices of hearty bread to mop up all the delightful juices. Enjoy!
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