Here is a lovely way to cook Okra from ” Moro:the Cookbook” by Sam and Sam Clark. Use the smallest okra you can find.
Ingredients
- 3 tbsps olive oil
- 1 plump garlic clove peeled and thinly sliced
- 1 kg small okra ends trimmed and cut into 3 cm pieces
- 1/2 tsp ground cinnamon
- 2 tbsps pomegranate molasses
- 1 tbsp water
- 1 small bunch fresh coriander roughly chopped
- sea salt and black pepper
Servings:
Instructions
- Heat the olive oil in a large saucepan or frying pan over a medium heat. Fry the garlic until it begins to colour, then add the okra and a pinch of salt.
- Cook for 5 minutes, stirring occasionally, then add the cinnamon, pomegranate molasses, water and coriander. Warm through, season well then serve.
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