| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Moroccan |
Salads, Moroccan, Appetizers, Vegetables |
5 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Okra |
| 4 1/2 |
lb |
Tomatoes, peeled, seeded & chopped |
| 2 |
tb |
Parsley, chopped |
| 1 1/2 |
ts |
Sweet paprika |
| 1 |
ts |
Garlic, chopped |
|
|
Salt |
| 3 |
tb |
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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