Okra is one of the vegetables that you either love it or hate it. It is difficult mostly with kids too. My husband loves it. Imagine even in a very rich open buffet, if there is okra with meat, he prefers it to many other attractive dishes. So now that okra is in the market these days, I thought it is time to share it with you too.
Try to pick ones that are smaller, it might be a way to convince the kids to give it a try too. First cook the meat, it can be lamb or beef. I generally use beef. On the other hand lamb cooks faster and tastier. Or you can totally ignore the meat too. Just keep in mind that okra doesn’t go with minced meat – don’t ask me why, this is the tradition.
If you are one of those that just cannot stand the texture of the okra, with its hairy, stingy skin; it might be a good idea to soak the okra in a bowl of water with a half a lemon’s juice in it. If it is not a problem to you to touch okra as it is or it is all fresh and small, you are free to skip this step totally.
Some of the vegetables and the way of preparing them just drives me crazy, okra is one of them. It takes ages to peel the okra, because you have to be nice and polite. So it might be a good idea to watch tv, chat with a friend or listen to some nice music while doing this.
The way you cut off the stem of an okra is important, if you just chop it off and cook all the squishy liquid in the okra will come out and you wont want to have okra ever again. So be careful and patient. Use a small knife and cuf off the stem, while turning it around like you are sharpenning a pencil with a knife. Leave behind a funnel shapped cap.
Once you have peeled the okra, the rest is pretty straight forward. Just make sure to cook the meat first. And add the okra only after the meat is ready as okra cooks very fast and you should not over cook okra.
Serve okra with either plain Pilaf or Orzo Pilaf and with Shepherd’s Salad. or Compote. Don’t forget to put lemon slices on the table. Enjoy.