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Okra Saute with Onions & Peppers
Okra comes from a large, tall-growing vegetable plant thought to be of African origin, and it was brought to the United States three centuries ago by African slaves. Famous for its use in our Southern Style Gumbo, the word “gumbo” itself is based on the Central Bantu word for okra, “kigombo”, via the Caribbean Spanish “guingambó” and is in the same plant family as hibiscus and cotton. Okra can be served raw, marinated in salads, breaded & deep fried or sautéed (as it goes particularly well with tomatoes, onions, corn, peppers, and eggplant). In addition, whole, fresh okra pods make excellent pickles. Okra’s mild flavor can be compared to eggplant, though its sticky flesh texture makes it somewhat unusual in the vegetable family.
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- 1/4 cup Corn Oil
- 2 Tbsp. Garlic Cloves, chopped
- 2 cups Sweet Onion, diced 1/2"
- 1/2 cup Green Onion, cut in 1/2" pieces
- 2 Bell Peppers (colorful), diced 1/2"
- 1 1/2 lbs. Fresh Okra, cut in 1/2" pieces
- 1 lb. Tomatoes, seeded & diced 1/2"
- 1 1/2 tsp. Dry Oregano, crushed
- 1/4 tsp. Dry Thyme
- To Taste - Salt & Pepper
- Heat oil in sauté pan and sauté onions and garlic one minute on medium heat.
- Add peppers and okra and sauté two to three minutes.
- Add tomatoes and herbs and sauté one minute longer.
- Remove from the heat, add salt and pepper and serve.
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