Okra and Potatoes


Okra is enjoyed in many cultures and is thought to have originated in Southeast Asia or West Africa. Okra pods are mucilaginous, which makes them great for thickening soups and stews. The flavor is mild like eggplant and best served with corn, potatoes, or tomatoes.

Okra and Potatoes


1 pint of okra

2 large potatoes

3 tbsp. of oil

1 small onion

1 inch of ginger

1/4 tsp of turmeric

Salt to taste

Cut okra lengthwise into thin pieces about 1/4 inch in width. Peel and cut the potatoes lengthwise into the same size and set both aside. Chop onion into small pieces. In a pan heat the oil on medium-high. When the oil is hot, add the chopped onion. While the onions are cooking, mash the ginger. Cook the onions until they are lightly caramelized.

Next, add the turmeric and mashed ginger to the caramelized onions. Cook the ingredients for about 2-3 minutes. Turn the heat to medium, and add the okra and potatoes. Cover and stir occasionally. Cook for 10 minutes or until tender. Season with salt to taste and serve with rice or bread.

Serves 2-3.

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