| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Caribbean |
Okra, Salads, Side dish |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1/2 |
lb |
Fresh, small tender okra, rinsed, patted dry, caps trimmed |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/4 |
c |
Water |
| 1 |
tb |
Strained fresh lime juice |
| 1 |
sm |
Garlic clove, finely minced |
|
pn |
Ground allspice |
| 1/4 |
ts |
Bottled Caribbean or other hot pepper sauce to taste |
| 1 |
tb |
Chopped cilantro |
INSTRUCTIONS
This delicious light salad comes from "Faye Levy's International
Vegetable Cookbook" (Warner Books).
1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.
2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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