Ingredients

The following ingredients have 4 Servings
  • Extra virgin olive oil
  • 1 small onion (chopped (1 cup chopped onion))
  • 4 garlic cloves (minced)
  • 2 small green chiles such as jalapeno (chopped)
  • 1 lb frozen or fresh cut okra (sliced into rounds (or small whole okra, trimmed) )
  • Salt and pepper
  • 1 tsp ground allspice
  • ½ tsp coriander
  • ½ tsp paprika
  • 1 ½ cup crushed tomatoes
  • ½ cup water
  • 1 tomato (sliced into rounds)
  • Juice of ½ lime (more to your liking)

Instruction

  • Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
  • Add the okra and sautee for 5 to 7 minutes over medium-high heat.
  • Season with kosher salt, black pepper and spices. Toss to coat.
  • Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
  • Remove from heat and serve over rice or with warm pita bread.