Hello lovely people! Did you plant a garden this year? I did! And I am starting to see the
Fun facts about Okra
- Okra leaves can be eaten either raw or in a salad. You can also cook them with a little bit of olive oil over medium heat and seasoned with a little bit of salt and red pepper.
- Okra is called "ladyfingers" in many other English-speaking countries.
- Okra is high in fiber, vitamin C, and folate. It is a great source of calcium and potassium. And it is also known for having antioxidant properties.
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 tablespoon all-purpose flour
- 1 1/2 cup water
- 3 medium garden-fresh tomatoes, cored, sliced
- 1 pound tender young okra, clean with head and tips removed
- Salt and favorite seasoning to taste, fresh black pepper, and 1 pinch cayenne pepper.
- In your a skillet, heat your olive oil over low/medium heat.
- Add onion and cook until tender. Do not brown the onion.
- Add flour and stir well.
- Add your favorite seasoning powder ( I used Knorr Chicken Flavor Bouillon)
- Wait about 5 minutes before adding the water to the mix and whisk until smooth, simmering until thick.
- Add your tomatoes and okra to onion mixture, increase heat to medium and bring to a simmer, stirring frequently. Cook until okra softens and tomatoes begin to break down, making a thick gravy.
- Add salt, black pepper, and cayenne pepper, and continue to simmer until okra has cooked through. Adjust seasoning to your liking.