Last year I introduced you to a Greek dish with stewed veal and okra. Another related dish with okra is the vegetarian version, loaded with onions, okra, perfumed with allspice berries and bulked up with some potatoes for a fine vegetarian main course.
There are a few ways you can go out making this okra dish, the first being to go with the meatÂ version, which makes a great one-pot meal for the family, the other is to go the vegetarian route and stew the okra and serve as a wonderful side dish or as I’m going to show you here, add some potatoes into the mix to make this a satisfying and delicious vegetarian main course.
Like anything in life, nothing is perfect (including my recipes or posts) however, in my effort to always seek out a better recipe, pragmatism is always sought and there’s always room for improvement in a dish.
Today, I’m going to a cooking tip I learned from a friend of the family’s back in Greece. Each day, we go to the beach twice a day. Once in the late morning and once in the late afternoon. At the beach, one is greeted by neighbors, friends and relatives and the beach scene becomes like the central square or “plateia” of the town.
One hears of gossip, wrangling over Greek politics, the state of the world, stories of children and grandchildren and one ALWAYS hears discussions about what’s for lunch, how a dish is prepared or one gets to pick-up odd cooking tip.
Today’s tip involves okra. One of my mom’s friend’s in Greece shared how to eliminate any slimy texture that can result from cooking okra. Her solution is quite simple and yes, it does work!
- Cut the stems off your okra.
- Using a paring knife, carefully peel the skin from around the base of the stem side of the okra.
- Now you’re done. Simply rinse your okra and reserve. You’re now ready to make your Okra Stew.
For the Okra Stew recipe and more, please purchase my Everything Mediterranean cookbook.
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