| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Moroccan | Appetizers, Moroccan, Salads, Vegetables | 5 | Servings |
INGREDIENTS
| 1/2 | lb | Okra |
| 4 1/2 | lb | Tomatoes, peeled seeded & |
| chopped | ||
| 2 | T | Parsley, chopped |
| 1 1/2 | t | Sweet paprika |
| 1 | t | Garlic, chopped |
| Salt | ||
| 3 | T | Vegetable oil |
INSTRUCTIONS
Wash, top & tail the okra. String together with thread into a "necklace". Over high heat, cook the tomatoes with the parsley, paprika, garlic, salt & oil, mashing down the tomatoes as they cook. After 10 minutes, lower the heat to medium, add the okra & begin to poach iti n the sauce. From time to time lift up the necklace to stir. After the okra is tender, remove & keep warm. Continue to reduce the tomatoes until all the water has evaporated & the oil is released. Fry the tomatoes in this released oil, stirring continuously. Gently pull out the thread, place the okra in the serving dish. Pour the sauce over the top. Serve hot or lukewarm.
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Nutrition (calculated from recipe ingredients)
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Calories: 175
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 893mg
Potassium: 994.5mg
Carbohydrates: 21.6g
Fiber: 6.7g
Sugar: 11.3g
Protein: 5.8g