Thursday, 23 April 2015

My Nigerian fried Okra recipe.

Okra, sometimes called Lady fingers, is common in Nigeria. Every tribe in Nigeria uses okra in one way or the other. The most common way Nigerians use okra is to soup. Fresh or dried okra can be used to make soup. When I was younger, my mother used to make fried okra for us to eat with rice.

When I realised that I had not shared an okra recipe with my blog family, I thought it appropriate to share this stir fry first before the traditional Nigerian okra soup recipe. The first time I told my husband that I was going to make fried okra in my own house, he was quite skeptical, I assured him that my mum used to make it for us and it was not going to be all slimy. I made this and I had cleaned out plates, I still tease him about how much he enjoyed the meal.

Okra is rich in fiber, which helps helps keep us full, and also helps prevent constipation. It contains Vitamin C, folate, magnesium, manganese, Vitamin A and many more nutrients. It is a vegetable that should be added to our diet often.

I normally use palm oil and crayfish in my fried okra, but somehow I didn't feel like today. That's the beauty of cooking, you can always tweak a recipe to suit your mood. Frying okra reduces the slime dramatically. Feel free to experiment and let us know how yours turns out.

20 fresh Okra
1 big onion
1 big tatashe (red bell pepper)
1/4 cup olive oil
1 can mushroom
2 stock cubes
2 green chili pepper
2 fresh habanero
Salt to taste

Wash okra properly  and cut them up, cut onion. Cut the tatashe into small pieces, remove the seeds before doing this. Cut up the green chili. Pound the habanero.
Put the oil in a frying pan or pot, when the oil starts getting hot, put the cut onions, after a few seconds add the tatashe, habanero and green chili. Add the mushrooms (I left mine whole, but you can cut yours). Add the seasoning cubes, after about 3 minutes, add the okra and mix gently. Add a pinch of salt, cover and allow to cook until the okra gets soft (I like mine still a little crunchy). Stir frequently to avoid burning.
Remove from heat and serve. I like eating mine with rice or boiled sweet potatoes.

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