Okra with apricots

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Unlikely as this may sound, it is an excellent way of cooking okra that comes from the Caucasus, and it is very easy, too. Prunes could be used instead of apricots.


  • 1 tablespoon sunflower oil or 15 g butter
  • 1 medium onion


Heat the oil in a fairly heavy pan and sauté the onion until lightly browned. Stir in the spices, followed by the tomato purée, lemon juice and stock. Season with pepper and a little salt (tomato purée can be salty). Add the okra and scatter the apricots over the top. Bring to the boil, then cover and simmer for about 45 minutes.

Serve with lentils or rice, with