Okra is an unusual and delicious vegetable. It releases a sticky sap when cooked, which helps to thicken the stew.
15 ml/1 tbsp olive oil
1 onion, chopped
350 g/12 oz jar pimientos, drained
2 x 400 g/14 oz cans chopped tomatoes
275 g/10 oz okra
30 rnl/2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Serves 6
Heat the oil in a heavy-based pan. Add the onion and cook for 2-3 minutes.
Coarsely chop the pimientos and add to the onion. Add the chopped tomatoes and mix well.
Cut the tops off the okra and cut into halves or quarters if large. Add to the tomato sauce in the pan. Season with plenty of salt and pepper.
Bring the vegetable stew to the boil. Then lower the heat, cover the pan and simmer for 12 minutes, until the vegetables are tender and the sauce has thickened. Stir in the chopped parsley and serve at once.
15 ml/1 tbsp olive oil
1 onion, chopped
350 g/12 oz jar pimientos, drained
2 x 400 g/14 oz cans chopped tomatoes
275 g/10 oz okra
30 rnl/2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Serves 6
Heat the oil in a heavy-based pan. Add the onion and cook for 2-3 minutes.
Coarsely chop the pimientos and add to the onion. Add the chopped tomatoes and mix well.
Cut the tops off the okra and cut into halves or quarters if large. Add to the tomato sauce in the pan. Season with plenty of salt and pepper.
Bring the vegetable stew to the boil. Then lower the heat, cover the pan and simmer for 12 minutes, until the vegetables are tender and the sauce has thickened. Stir in the chopped parsley and serve at once.
