Caribbean okra salad

Yield: 2 servings

Measure Ingredient
2 tablespoons Vegetable oil
½ pounds Fresh, small tender okra, rinsed, patted dry, caps trimmed
Freshly ground pepper
¼ cup Water
1 tablespoon Strained fresh lime juice
1 small Garlic clove, finely minced
pinch Ground allspice
¼ teaspoon Bottled Caribbean or other hot pepper sauce to taste
1 tablespoon Chopped cilantro

This delicious light salad comes from "Faye Levy's International Vegetable Cookbook" (Warner Books).

1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2 minutes. Sprinkle with salt and pepper. Add water, cover and cook over low heat for about 7 minutes, or until just tender. (Add more water if needed.) Transfer to a serving plate.

2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro and dried tomato.

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