3/19/2024 0 Comments Catfish okra stew tomatoes![]() ![]() Traditionally, okra is served with fresh coriander incorporated in the stew I omitted here because I use a thick tomato sauce I probably would have added the coriander (cilantro) had I used fresh tomatoes. If you are using fresh okra, cut off the tip of the pod, dry with paper towels and stir-fry in olive oil then proceed with the recipe. NOTE: To save time I use the frozen okra that is available at the Middle-Eastern store imported from Egypt it is already prepped and requires no additional chopping. Serve at room temperature with some pita bread. ![]() Uncover the last five minutes of cooking to let more liquid evaporate and turn off the heat. Cover the skillet and let the mixture simmer for 45 minutes, making sure it does not burn at the bottom. Add the garlic paste to the okra, then the tomatoes (or tomato sauce) and lemon juice and allspice. Add the okra (still frozen) to the onions and stir-fry for 5 minutes or so.Add tomatoes, tomato juice, okra, bay leaves, thyme, oregano and potatoes. Add onion cook 3 minutes or until translucent. Meanwhile, peel and mash the garlic with a teaspoon of salt till the mixture is pasty. Instructions Place large stock pot over medium high heat for 1 minute add oil. Once the fat begins to release, add the okra. Add the bacon and begin to render the fat. Place a 12-inch cast iron skillet over medium heat. Pour 1/4 cup of olive oil and fry the onion till golden. Turn off the heat and let the rice sit for another 20 minutes (I set a timer). ![]() Chop the onion and heat a deep skillet (with cover). ![]()
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