Okra with olive oil & tomato

“Very cool summer food combined with fresh summer tomato. Underestimated by many justifiably because of the mucus it produces. Of course there is the old classic way to clean them and make them a delicious meal. They are preferable to medium size when we choose it. Of course there are also frozen ones that give a very good result. So we have to cut their stalks carefully not to reach the spores, spread them in a pan, sprinkle them with vinegar and leave them in the sun for about 1 hour. Covered usually do not invade any insect. During cooking and as soon as they soften we do not mix them because we destroy them. We shake the pot in a circle so that they do not stick to us. The same recipe can be made by adding all the ingredients to a baking tray in the oven. We do not add water. After we thaw the frozen ones, we sprinkle them with vinegar and put them to dry a little in the oven with air. ”

 Ingredients

• 1 kg of okra
• Vinegar for cleaning
• ½ bottle of Mala Peruviana orange or red 500ml
• 3 potatoes
• 2 dried onions
• 2 cloves garlic
• 2 pinches of fresh chopped mint
• Salt Pepper
• Olive oil

Okra with olive oil preparation

After we clean the okra and take out their mucus, in a saucepan heat the oil and sauté them until they get a little color. If our pot has a narrow bottom, it is good to make half halves. Remove them with a slotted spoon and transfer them to a baking tray. Cut the onion into slices on top and the chopped garlic. Potatoes are added in large frames. Season with salt and pepper, finely chop the mint and pour over with Mala Peruviana. Add a little olive oil because there is already some amount of sautéing and mix well, being careful not to break the okra. Bake at 200 degrees for about half an hour, being careful not to get caught.