Three Great Okra Recipes
Pound or 2 of Fresh Okra
2/3 C. Flour
1/3 C. Cornmeal
2 t. Kosher Salt
2 t. Cumin
2 t. Chili Powder
1/4-1/2 t. Cayenne Pepper
1 C. Unsweetened Soy Milk
Canola Oil
Wash and pat dry the Okra. Cut off the ends of each pod and slice into 1/2 inch discs. In a medium bowl mix together the dry ingredients. Add about 1 T. of flour to the soy milk. A handful at a time, place okra in the soy milk, remove and toss in the dry mix. When each okra slice is fully coated in the flour mix drop in the hot oil. Cook until the okra is golden brown.
Serve with ketchup or your favorite dipping sauce!
Egyptian Sweet and Sour Okra
1 lb Okra
2 T. olive oil
1 T. honey
salt and pepper to taste
1 T. fresh squeezed lemon juice
1/2 C. water
Wash and pat dry okra. In a medium pan heat oil and saute okra for about 5 minutes turning each pod once. Pour in honey, salt, pepper, lemon juice and water. Cover with a lid and let simmer for about 15 minutes.
Serve on a bed of brown or white rice.
Ethiopian-Style Okra
4 C. young okra pods
1/4 C. olive oil
1 1/2 C. minced onions
2 C. coarsely chopped seeded and peeled tomatoes
2 t. minced garlic
2 t. minced fresh ginger
1/2 t. ground cardamom
Wash, top and tail the okra. Cut each pod lengthwise. Heat oil in a medium saucepan and cook the onions until they are light brown. Mix in the tomatoes and bring to a boil. Lower the heat and mix in the garlic, ginger and cardamom. Cook, uncovered, for 20 minutes. (Optional) For an extra spice add 2 minced Jalapeno chiles and cook for an additional 5 minutes.
Serve with rice.
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