Preparing Okra: The 5 Most Delicious Recipes

Okra in tomato sauce

For this recipe, you will need Some oil and garlic, two to three onions, 1 tablespoon tomato paste, 400g peeled tomatoes, and 400g okra (fresh or canned). Serve with flatbread or baguette.

  • First, halve the onion and cut it into half circles. Then lightly crush the garlic so it releases more flavor.
  • Heat the oil in a pan or saucepan and sauté the onions in it. Then add the okra, tomato paste, and garlic and sauté at high temperature.
  • Finally, add the peeled tomatoes and some water. Mix it all together and let it simmer for 10-15 minutes.
  • The dish can be seasoned with salt, pepper, and cinnamon.
  • If you want to bake a baguette yourself as a side dish, you will find a suitable recipe in another practical tip.

Oriental flavored okra with couscous

A variant of our first recipe for all couscous lovers. 200g of couscous, an onion, garlic, some oil, 2 cans of peeled tomatoes, fresh parsley, 500g of okra, and the following spices are added to the dish: Approx. 4 teaspoons of cumin, 3 teaspoons of sumac, and 1 tablespoon of pul biber.

  • Dice the onions and finely chop the garlic. Sauté the onions until translucent, then add the garlic, cumin, sumac, and pul biber and sauté for a short time.
  • Add the okra and the couscous, sauté briefly, and deglaze with the peeled tomatoes and a little water; salt the whole thing.
  • Simmer for 20-25, stirring occasionally over medium-high heat, and season to taste if necessary. Finally, serve with chopped parsley.

Moroccan beef stew with okra

For the somewhat more complex dish you need for four people: 700g beef, two onions, four cloves of garlic, tomato paste, four fresh tomatoes or a can of peeled tomatoes, 350ml vegetable or beef broth, and the following spices: one teaspoon each of harissa and paprika powder, two teaspoons of Moroccan Spice mixture (Ras el Hanout), half a teaspoon each of cumin and cinnamon, two cloves and a bay leaf. Optional to serve a lemon, fresh coriander, and parsley.

  • Cut the meat into 3 cm cubes. Also finely dice the onions and garlic. Brown the meat in the oil, then set it aside.
  • Fry the onion and garlic until golden brown, add the fried meat, stir in the tomato paste and spices and sauté everything together. Be careful not to burn anything. Add the tomatoes and pour in the broth. Cover and simmer over low heat for about two hours.
  • Fifteen minutes before the meat is done cooking, add the okra. If using canned okra, heat briefly with the rest of the dish.
  • Taste, and add lemon juice. Optionally sprinkle with coriander or parsley and serve with lemon quarters.

Delicious snack: fried okra

You will need 400 to 500 grams of fresh okra, buttermilk, cornmeal, and oil for deep frying.

  • Use a meat mallet to mash the fresh okra a little. Then add cornmeal and buttermilk to separate bowls. Add the desired amount of salt and pepper to both.
  • Dip the okra in the buttermilk first, then coat the pods in the cornmeal.
  • Next, heat oil in a deep pan, wok, or Dutch Oven until the oil boils. Then fry the okra in the oil for two to three minutes, turning once.
  • Then place the okra on some kitchen paper to drain.

Quick and easy: grilled okra

Okra also tastes greatly grilled. Marinate the pods briefly in oil before grilling.

  • Heat the grill to 200-230 degrees and grill the okra for two to three minutes on each side. It is advisable to put the pods on wooden skewers.
  • A yogurt sauce goes well with the okra as a dip. Simply mix a little yogurt with the spices and herbs of your choice and season with salt, pepper, a little olive oil, and lemon juice.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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