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What You Need:
(To Serve: 6 to 8)
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1½ pounds fresh okra
2 tablespoons butter
1½ cups finely chopped onions
8 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2½ cups chopped drained canned tomatoes
2 teaspoons finely chopped fresh hot chilies
2 teaspoons finely chopped garlic
2 teaspoons salt
½ teaspoon freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. Wash the fresh okra under cold running water and, with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. Cut 1/8 inch off the stem at the narrow end of each pod.
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2. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, drop in the onions and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown.
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3. Watch for any sign of burning and regulate the heat accordingly. Stir in the tomatoes, chilies and garlic, and cook, covered, for 5 minutes.
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4. Add the okra, salt and pepper, and turn the pods about with a spoon to coat them on all sides. Reduce the heat to low, cover tightly, and simmer for 15 to 20 minutes, or until the okra is tender. Serve at once.
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