Okra Symphony (Europe/India)

Okra Symphony Part 1 – Okra and Tomato (Southern-European)

  Ingredients (2 persons)                          Preparation

1	500 g	Okra’s		The preparations:
2	3	Onions	1	Wash the okra’s; cut points and tops
3	0,5 kg	Tomatoes	2	Peel onions and chop
4	1	Chilli pepper	3	Put tomatoes briefly in hot water; peel.
5	2  nuts	Garlic	4	Chop chili pepper (remove pips)
6	1 tab.spoon	Olive oil		Crush or chop the garlic
7		Salt, pepper		The Cooking:
8	150 g	Crème fraiche	5	Heat oil in wok
			6	Fry onions till glazy
			7	Add garlic & chili
			8	Add tomatoes (no cover over the wok); simmer 5 min.
			9	Add the okra’s & salt / pepper to taste
			9	Add some water (& oil); Let simmer 15 – 20 min.
			10	Add crème fraiche; mix gently

Suggestions for Serving:

Accompanying dishes:                             boiled rice;

Preparations for serving:                          Serve warm with chicken, meat

Today we are going to be vegetarians again - with a special dish based on okra.

Okra is a green vegetable, otherwise known as Abelmoschus esculentus,
lady's fingers or gumbo.

Firstly, get yourself organised...

 

Find a volunteer to do all the chopping, as it is hard work.

 

Fry the onions in olive oil...

Add garlic, chilli & tomatoes.

Simmer for some time...

Add the okra, and some salt & pepper.

Transfer to another pot, if you only have one frying pan.

Do not cook for too long, or the okra will turn into green organic slime.

Add the yoghurt.

What happened to the crème fraiche?
Well, this is the Entebbe Boys, so don't expect too much...

Meanwhile... or actually at the same time if you are a reasonably organised hydrogeologist....

Okra Symphony Part 2 – Okra Double Fried (India)

  Ingredients (2 persons)                          Preparation

1	500 g	Okra		The Preparations:
2	3 tab.spoon	(olive) oil	1	Wash the okra; remove points & the tops
3	1 mid sized	onion	2	Peel the onion and chop in small pieces
4		Salt	3	Cut the okra in pieces of 0,5 - 1 cm
5		Pepper		The Cooking:
			4	Heat 1 tab.spoon oil in frying pan (or wok)
			5	Put little by little the okra in the hot oil
			6	Fry the okra till brown and crisp
			7	Put the okra on kitchenpaper to dry (loose oil)
			8	Heat 2 tab. Spoon oil in wok
			9	Fry the onions till glazy / light brown (4 – 5 min.)
			10	Put the onions in bowl and mix with the fried okra
			11	Add fresh ground pepper and salt to taste

Suggestions for Serving:

Accompanying dishes:                             with Chapati this can serve as main dish

The ingredients...

  

Fry the okra.

(Note Okra Part 1 is already cooking...)

Keep frying until the okra turn a nice crispy brown colour.

Put them on a clean paper towel, to absorb any excess oil.
Impressive how healthy these hydrogeologists are nowadays...

Fry the onions.

Put on a plate with the okra.

Now combine with Okra Part 1, and some al dente pasta.

Enjoy your Okra Symphony

with a glass of chilled Frascati wine from Rome.