Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 12 small, young okras
  • pints chicken, or beef, stock
  • Salt to taste


Wash the okras, cut off stems and slice crosswise, about ¼-inch thick. Bring the stock to the boil, add salt to taste, and add okras, and cook, covered, for 10 minutes. Pour the corn meal into the water and okras in a slow, steady stream, stirring with a wooden spoon. Cook, stirring constantly, over medium heat until the mixture is thick and smooth, about five minutes. Put the butter into a war