I know of no reason why the okra season should ever be forgot…or overlooked.
Thoughts of the equator raise images of coconuts and pineapples and mangoes and beaches, not okra (pronounced ‘okro’ in Ghana). However, strolling along the market vendor tables it’s stacks of okra as far as I can see through the flood of market-goers.
To be honest, I don’t recall ever eating okra for okra’s sake in the States or elsewhere. It’s delicious, and inexplicably slimy, but for whatever reason this green seed pod has remained a hidden mystery for many years. Time to correct that inexcusable fallacy.
Ginger-curry Okra in 20 minutes or less:
- 1 pound fresh okra, sliced lengthwise
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 1/2 tsp fresh ginger
- 1/2 tsp curry powder
- 1/4 tsp black pepper
- salt to taste
Cook onion in oil over medium heat until tender; then add okra and spices cooking until okra is also tender.
Serves 4 (side dish), Serves 2 (entree).
* measurements are entirely approximate since I don’t have a scale or measuring spoons and literally just tossed in a bit of each.