Elaine's Okras
Leah Matalon
ingredients
- Okras
- Seasoning salt
- Chicken bouillon cube
- Cayenne pepper
- Scotch bonnett pepper
- Cilantro
- Olive oil
- Garlic, minced
- Onion, diced
- Scallion, diced
- Green sweet pepper(s)
directions
- 1
Cut okra diagonally in 4-6 slices. In a bowl, season well with seasoning salt, chicken bouillon season and cayenne pepper. Cut up the green sweet peppers and add to the bowl. Add scotch bonnett pepper and cilantro to the bowl, and set aside.
- 2
When ready to serve, put olive oil in a frying pan and saute the garlic until it is brown (not burnt). Batch by batch, saute the okras to cook them properly but NOT overdone. When finished with each batch, add all okras to the pot with the onion and scallion and heat all-through while stirring.
Source: Tracy Matalon
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