| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound okra, rinsed and trimmed
- 3 tablespoons olive oil
- 1 1/2 cups finely chopped red onion
- 1 1/2 teaspoons kosher salt
- 1 tablespoon minced garlic
- 2 cups peeled and chopped tomato
- 1 tablespoon minced fresh ginger
- 1 teaspoon freshly ground grains of paradise* or black pepper
- 1/2 teaspoon freshly ground cardamom
Instructions
- Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
- Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.
- *Cook’s Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 171 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 611 mg |
Reviews
I like the spices which have the dish an exotic flavor. I wanted a different way to make okra. I found it.
Alton’s okra is slime free and has a bright fresh taste.
Best way to cook Akra is;
1.cut the head and tip of each one.
2.Wash thoroughly.
3.put a pot on heat.
4.Add 2 tb of oil
5.put lamb chops, okra and 4 cloves of garlic.
6. let it cook for 5 mins together on low heat.
7.Add 1/4 cup of water and let it cook till it is slime free.
8. Peel 1/2 kilo of tomato and add them to the blender with a cup of water.
10.When you hear the okra sizzling and smell the fantastic smell of the okra, the lamb, and the garlic together, this means it is time to add the tomato juice.
11. a pinch of salt.
12. let it simmer till it is thick and the okra is tender.
13. Serve it with rice.
1.cut the head and tip of each one.
2.Wash thoroughly.
3.put a pot on heat.
4.Add 2 tb of oil
5.put lamb chops, okra and 4 cloves of garlic.
6. let it cook for 5 mins together on low heat.
7.Add 1/4 cup of water and let it cook till it is slime free.
8. Peel 1/2 kilo of tomato and add them to the blender with a cup of water.
10.When you hear the okra sizzling and smell the fantastic smell of the okra, the lamb, and the garlic together, this means it is time to add the tomato juice.
11. a pinch of salt.
12. let it simmer till it is thick and the okra is tender.
13. Serve it with rice.
Generally put off by okra, but this was good.
I’m a huge AB fan but was pretty disappointed with this recipe. I didn’t feel the flavors blended and the ginger was wayyy overpowering for my taste. And the cooking methods weren’t stellar, felt that the okra wasn’t cooked all the way through and was too crunchy in a bad way and overcooked it other places. Wasn’t feeling it.
Was delicious. I loved the ginger. Reminded me of some tomato dishes I had in Africa. Works great with the okra. I used whole sun gold tomatoes and they were delicious. I wish there was a little more liquid in the dish cause I served it over rice. Next time, I will add something more saucy, not sure what yet.
So good and so easy! I took the advice of one reviewer and sautéed the okra for two minutes so it wouldn’t get gooey. Turned out great!
This was simple, and delicious! Agree with the other reviewers that the cardamon and ginger tasted wonderful and exotic. I used both frozen and fresh okras, to see if there was any difference. The fresh okras had slightly better texture, but the frozen ones were very good too!
Great and easy recipe.
I just harvested onions, tomatoes and okra from my Dad’s garden. I made this for dinner and my family devoured it. Will definitely make this again.