Comments on: Braised Okra

By: Featured Food – Okra | Foodie Fresh

Featured Food – Okra | Foodie Fresh — Thu, 08 Sep 2011 21:26:49 +0000

[...] Okra with Yellow Peppers and Onions from Monica’s Spice Diary Braised Okra from Souvlaki from the Soul Curried Okra with Chickpeas from eCurry Easy Baked Okra Fries from [...]

By: csa share 09/01/11 | little blue hen | healthy homemade food

csa share 09/01/11 | little blue hen | healthy homemade food — Mon, 05 Sep 2011 05:36:59 +0000

[...] Braised okra with tomatoes and parsley sounds great to me [...]

By: henry gaylard

henry gaylard — Thu, 07 Apr 2011 10:25:56 +0000

i tried this recipe but with more vegetables . yummy

By: Constantin

Constantin — Tue, 12 Oct 2010 09:49:08 +0000

If you happen to be in Greece, get them fresh-frozen in 500gr or 1kg bags from any supermarket. “Barba-Stathis” is a good brand but virtually any brand is good too. Whilst (what a nice word indeed!) they are not fresh off the vine, they very close in taste and much easier to cook as you don’t have to go through the washing and trimming and dipping in vinegar (which is a process I remember my grandma and mother going through at least once or twice a month when I was a kid in Athens – by the way, the dipping into vinegar is what takes away much of the slimy factor).

This recipe, by the way, is more or less how all ladera are made; substitute green beans for example and adjust the cooking time a bit and there you go: you have “fasolakia”

Hint: sometimes you might feel you are running out of juice when all kinds of greens are being cooked this way. Don’t be afraid to add a quarter or half a glass of water – the food will drink it up as they say, or you’ll have a little bit more sauce (“saltsa”) to dip your bread in which, for many, is the raison d’etre of the dish!.

In the UK, the name bamies or okra is not well known; you will find them there as “lady fingers”

Finally, it really “bam-yes” rather than “bum-yes”, with the “a” pronounced as in “apple”. Of course, for people who dislike okra with a vengeance, like my wife, the “bum” version is closer to the truth

Happy saltsa dipping!

By: Marie-Laetitia

Marie-Laetitia — Wed, 14 Apr 2010 17:07:54 +0000

What does the red vinegar make on the okra?
Here in Mauritius, they are cooked in saffron (dry sauce) or in coconut milk sauce (+ tomatoes+ cumin) or in salad with vinaigrette (just boiled whole). Thanks for your recipes and beautiful photos, just discovered.

By: Conor @ HoldtheBeef

Conor @ HoldtheBeef — Mon, 29 Mar 2010 15:23:21 +0000

What a timely post! I am learning how to cook with okra right now, after having it a few times at my friend’s house and enjoying it immensely. I’ve only put it in with vege curries since first buying it last week, so will enjoy trying out this recipe, thanks

By: Kitchen Butterfly

Kitchen Butterfly — Sat, 27 Mar 2010 16:48:14 +0000

I love seeing okro (what we call it in Nigeria) cooked differently than what I’m used to! One way we cook it in Nigeria is to simmer the okro with a stockcube and water and then serve it with a tomato sauce (which we fry and call stew!)

By: Marc @ NoRecipes

Marc @ NoRecipes — Fri, 26 Mar 2010 15:32:00 +0000

Okra is such an under appreciated veggies and yet it’s present in most of the world’s cuisines. This preparation looks delicious and I’m looking forward to these little green fingers showing up at the markets.

By: Amy @ cookbookmaniac

Amy @ cookbookmaniac — Mon, 22 Mar 2010 08:47:59 +0000

I love okra! Although I have never cooked with it myself. My mother puts it in a Vietnamese Sour Soup. It matches perfectly. I love the crunch and and gooeiness.

By: Simone (junglefrog)

Simone (junglefrog) — Fri, 19 Mar 2010 16:36:40 +0000

This looks lovely! I have only eaten Okra occassionally when in other countries; it is not a vegetable that is used a lot here, although I think I should be able to find it in stores that sell more exotic ingredients. It definitely looks worth a try!