Name: Ókra ke Patátes (Okra and Potatoes)
Cuisine: Greece
Ingredients: 1 kg (2¼ lb) okra; salt and pepper; 1 few crushed fennel seeds; 1 wineglass of Naxian amber wine; 2 or 3 tomatoes, peeled and chopped; 1 onion; 2 tablespoons of olive oil; 3 or 4 potatoes

Preparation info

Difficulty
Medium

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

Ingredients

1 kg (2¼ lb) okra
3 or 4 potatoes
1

Method

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