Braised Okra

Preparation info

  • Difficulty

    Easy

Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About

Ingredients

  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • butter
  • 1½ tsp ground cardamom
  • 1 tsp grated nutmeg
  • 1 kg/2¼ lb okra, stems removed
  • 350 ml/12 fl oz tomato passata
  • 2 bay leaves
  • 4 tomatoes, skinned, deseeded and diced
  • a handful of chopped fresh coriander
  • sea salt and black pepper

Method

Fry the onion and garlic in butter until golden, then stir in the cardamom and nutmeg. Add the okra, tomato sauce and bay leaves, season with salt and pepper and then simmer for about 15 minutes or until the okra is cooked (the sauce will be quite glutinous because of the okra). Just before serving, stir in the chopped tomatoes and coriander.