Kirly Sues Kitchen

Caribbean Okra

Ethiopian Okra


2.5lb okra, trimmed and split lengthwise (seeded if mature)
4 tablespoonfuls olive oil
8oz red onions, minced
1lb tomatoes, peeled, seeded, and chopped
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/2 teaspoon cardamom, ground
2 jalapenos, minced
In a medium saucepan, heat oil.

Preparation Method

Cook onions until light brown.

Add tomatoes and bring to a boil.

Lower heat, and stir in garlic, ginger, and cardamon. Add the okra and cook, uncovered, for 20 minutes.

Add chillis and cook five more minutes.


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