Wake Forest University Campus Garden


Discovering Okra
August 2, 2012, 5:24 am
Filed under: Summer Intern

Okra, as it turns out, doesn’t come off the stem batter-dipped and ready to fry. I grew up in Pennsylvania so you can understand my lack of knowledge in that regard. The only encounter I ever had with the spindly vegetable was mediated by a Paula Dean television show and some shallow stereotypes about southern cuisine. Okra, in fact, does grow on the end of a long, verticle stem but can be prepared in a variety of delicious ways. A recipe for my new favorite, Tomatoes and Okra, is below. I like to serve it over rice.

Ingredients

Tomatoes, diced

Okra, chopped into 1/4 inch segments

1 large Yellow Onion, chopped

1 tbsp Worchestire Sauce

Heat 2 tbsp Olive Oil in large pot over medium heat. Saute onion until translucent. Add tomatoes and okra. Simmer on low for 1-2 hours until the tomatoes break down and the sauce thickens. Add Worchestire sauce and season with salt and pepper.

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