• 4 tablespoons olive oil
• 1 10-oz package frozen okra, thawed
• 2 medium onions, finely chopped
• 4 cloves garlic, crushed
• 1/2 small hot pepper, finely chopped
• 2 cups stewed tomatoes
• 1/2 cup water
• 1/4 teaspoon allspice
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons lemon juice

Method

Heat oil in a saucepan and saute okra over medium heat for 8 minutes or until pods begin to brown.  Remove with a slotted spoon and set aside.

In same oil (adding more if necessary) saute onions, garlic, and hot pepper over medium heat for 10 minutes or until onions begin to brown.  Stir in remaining ingredients, including okra, but not lemon juice.  Cover and simmer over medium heat for 25 minutes, then stir in lemon juice and serve.

Serves: 4

Reprinted with permission from ©Interlink Publishing, text © Habeeb Salloum Classic Vegetarian Cooking from the Middle East and North Africa, published by Interlink Publishing.   click for book review

"Once treasured as a delicacy in Moorish Spain, okra originated in Ethiopia, from where it traveled north tot he Mediterranean shores and east to India.  The African Arabs called it uekha, from which the name okra may have been derived. "

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