4 garlic cloves
Extra virgin olive oil1 onion
1 or 2 jalapeno peppers
1 lb okra
kosher salt and black pepper
1 tablespoon ground allspice
1/2-3/4 teaspoon coriander
1/2 teaspoon paprika
1 1/2 cup crushed tomatoes
1 fresh tomato sliced on top
parsley for garnish
Cook the sofrito (onions, garlic, and hot peppers like jalapeno) in a bit of extra virgin olive oil in a large skillet or braising pan with a lid. Step 2:
Add the okra and cook another 5 to 7 minutes over medium-high heat. (If you’re using frozen okra, you do not need to thaw it in advance).Step 3:
Season with kosher salt, black pepper, allspice, coriander and paprika. Toss to coat.
Step 4: Add tomatoes and water. Stir in crushed canned tomatoes (1 1/2 cup) and a 1/2 cup of water. Top with sliced tomatoes.
Step 5: Cook. Bring the okra stew to a boil, then lower the heat and cover almost all the way but allow a little opening at the top. Let simmer for 25 minutes or until the okra is cooked to your liking (some folks like it super tender, so you can keep going a few minutes if you need to).
Step 6: Add lime juice. Don’t forget to add your citrus! Start with juice of lime (lemon juice will work also). Test and adjust seasoning and add more citrus to your liking.
Step 7: Garnish with fresh parsley, if you like.
The recipe listed out above along with the image are courtesy of The Mediterranean Dish.