Here’s a simple and tasty recipe for okra with onions that we made in a Middle Eastern/Mediterranean cuisine course with Chef Pal (that’s his real name! How awesome is that!) the other day.
Now you might be thinking like I did: okra in Mediterranean cuisine? Isn’t that the slimy green pepper-looking wannabe that I’ve had in gumbo?
The exact origin of okra is still disputed, but it is actually seen in cuisine around the world including Africa, Asia, the Americas, India, Middle East. It is also apparently pretty damn good for you being packed with fiber, Vitamin C, and antioxidants just to name a few.
According to Chef Pal, the key to keeping your okra unslimey is “Don’t mess with it” aka be gentle, keep the pods intact.
Sautéed Okra with Onions
- Okra 1 lb, rinsed, trimmed, halved
- Onion 1 large or 2 medium, diced
- Garlic 5 cloves, finely chopped
- Coriander 1 tbsp, powdered
- Water/Stock 1.5-2 cups
- Cooking oil 3 tbsp
- Salt & Pepper To taste
- Rinse okra, trim (take off a bit of the stem and tip without jeopardizing the pod yet), and slice into halves longitudinally.
- Heat up 3 tbsp of oil in a pan.
- Add onion and cook until translucent.
- Add in okra halves and sauté until slightly brown.
- Add coriander and garlic. Mix well. (This should start smelling really good)
- Add water/stock* to pan and simmer. This will help finish cooking the okra and soften it up a little.
- Salt and pepper to taste. Serve immediately or let chill( squeeze a bit of lemon juice on before serving if you are chilling)
*I started off using water before Chef Pal came along and doled out a nice ladle full of broth in my pan at some point. I think this added a lot of flavor and reduced the amount of salt I had to add at the end.