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    Okra and Tomatoes

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    Okra and Tomatoes

    It is easy to see why the long, tapered pods of okra have the name lady's fingers, although they are also known as bamia, bhindi and gumbo. Okra is widely used to add texture to soups and stews in India, the Middle East, Africa, the Caribbean and Louisiana. It makes a very good accompaniment to curries and other spicy dishes and combines particularly well with tomatoes.


    • 3 x 125g packs okra
    • 1 leek, chopped
    • 1 onion, chopped
    • 350g chopped tomatoes
    • 1 clove garlic
    • 1tbsp lemon juice
    • Salt
    • Pepper
    • Sugar
    • Chopped parsley, to garnish


    1. Wash and trim 3 x 125g packs okra, without piercing the pods. Soften a chopped leek and a chopped onion in a little oil, add the okra and cook for 5 minutes.
    2. Stir in 350g peeled, chopped tomatoes, a crushed clove of garlic, 1tbsp lemon juice, salt, pepper and a little sugar.
    3. Simmer, covered, for 10 minutes, then simmer uncovered for a further 10 minutes, until the okra is tender. Serve garnished with chopped parsley.

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