- 3 lbs Fresh or frozen okra
- 6tbls veg oil
- 1 pound ham cut in dice
- 1 onion chopped
- 2 lemon slices
- 1 16 oz can italian tomatoes or 3 medium fresh, peeled and chopped
- 1/4 cup water
- 1/2 tsp sweet basil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 drops Tabasco 1/4 tsp cayenne pepper
rinse the okra dn cut off ends and slice into 1/4 inch pieces
Put 2 tbsp oil in a dutch over and saute ham and onion until the onion is soft. Remove the man and onion and set aside.
add remaining 4 tbls oil na dfry the okra over maderate heat.
Add the lemon slices as you fry the okra. Saute 10 minutes until the okra is not longer sticky and the gunny has dissaperared. Add the ham onion and tomatoes to the okra. Stir inthe water, basil, salt, peppers and tabasco. Cook over moderate heat stirring frequently. for 15 minutes or until okra is tender. remove the lemon. Serves 8-10.
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Source: Leon Soniat La Bouche Creole
Submitted By: A Coombs