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Yield
6 people
Type
Vegan
Time
1H 30 M
Level
Easy
– 2 pounds small okra – Salt – 1 cup red wine vinegar – ¼ cup extra virgin olive oil – 2 medium onions, halved lengthwise, thinly sliced – 3 to 4 garlic cloves, minced – 1 pound fresh tomatoes (grated or chopped) or 1 can (14 oz) tomatoes with juice – Freshly ground pepper – 1 tbsp tomato paste diluted in ½ cup water – 1 tsp ground allspice – 1 tsp sugar – 2 to 4 tbsp fresh lemon juice – ¼ cup finely chopped parsley
Trim okra stems, salt them, pour vinegar over and let sit 30–60 minutes. Drain and rinse thoroughly before cooking.
Heat olive oil in a skillet over medium heat, add onions and cook until soft, around 5 minutes.
Add okra to the skillet, stir and cook for about 3 minutes until slightly browned on the edges.
Stir in garlic, cooking for about 30 seconds until fragrant, then add tomatoes and bring to a simmer.
Let the tomatoes cook down for 10 minutes, stirring often. Add salt and pepper to taste.
Mix in tomato paste, allspice, and sugar. Add enough water to cover okra, simmer covered for 45 minutes.
Stir in lemon juice and parsley, simmer 5 more minutes. Adjust salt and serve hot, warm, or at room temperature.
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