Okra is actually a not so well known vegetable. But it is very tasty and really worth a try. Fresh okras are hard to get here and unfortunately often outrageously expensive. So for the sake of convenience, I opt for frozen Egyptian okras. And they do just fine in a dish like this. Eat it all at once, don’t keep it. Because the next day they get slimy. Delete this last sentence in your head immediately, just make it and simply empty the pan.
3 gloves garlic
1 lemon (for its juice)
500 gram ripe tomatoes
500 gram okras
1 tea spoon sugar
1 bouquet flat parsley
salt and pepper
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
Follow us @a-la-damaris on Pinterest
Like us on Facebook
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.