I must get the desire to have chocolate at breakfast from my daughter. For her anytime is chocolate time and breakfast is no exceptions. To my eternal surprise she actually ate these pancakes. Not bad for a picky four-year-old! Lately, I’ve been trying out different …
Month: April 2018
For some reason, a lot of people seem to be unsure of how to cook Okra. If you follow this quick method you will have no problem to serve up a delicious helping of this tasty vegetable.
Okra is a hairy little green pod with West African origins, but it grows well in many other regions.
I don’t often find it in the supermarkets here, which is unfortunate as it is incredibly tasty. When prepared correctly of course.
It has a bad reputation for being slimy. This is a result of incorrect preparation.
Usually, you will minimize the amount of slime by keeping the exposed surface area to a minimum. Keeping the pods whole is ideal, but not practical unless you are planning on making fried Okra.
There is a lot of advice on how to reduce the sliminess even more. Things like soaking in vinegar or even soaking in water. I have not tried these. I prefer the quickest method of using a high cooking temperature.
The high heat and quick handling in this recipe helps prevents the Okra from becoming slimy.
- 1 tablespoon of butter use Oil to change to vegan.
- 1 teaspoon of Olive oil
- Salt and Pepper to taste
- 12 Okra pods finger sized.
Heat your pan until it is smoking hot. Quickly slice the Okra lengthwise. Drop the butter (or oil in the pan). Working very quickly add the sliced pods and swirl them around to prevent burning.
My love for Ethiopian food is stirring again just writing about Okra.
I found Okra at Woolworths Food