Ókra ke Patátes

Okra and Potatoes

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


  • 1 kg ( lb) okra
  • 3 or 4 potatoes
  • 1 onion
  • 2 tablespoons of olive oil
  • salt and pepper
  • 2 or 3 tomatoes, peeled and chopped
  • 1 wineglass of Naxian amber wine
  • 1 few crushed fennel seeds


    Trim the okra by paring off the little caps, and cut the tips. Cut the peeled potatoes into substantial slices. Slice the onion and put everything in the pan with some olive oil on a good heat.

    After a few minutes reduce the heat and barely simmer. They will be cooked by the time most of the liquid has evaporated. Add a little olive oil and some chopped parsley or coriander leaves. Served hot or cold.

    They can also be cooked, the fruit prepared as above, in olive oil, on their own, and simmered with mint leaves, and a little salt.

    When not in their first youth, i e no longer brilliant green, and more than 5 cm (2") long, it is best to top and tail them, season with salt, pour a little oil over them and leave to marinate for a day; this removes a certain viscosity in older fruits. Then rinse them and cook as above.