Okra Creole

450 g Fresh small okra
100 g Onion; diced
100 g Green pepper; sliced
2 Cloves garlic; crushed
1 150 gram who baby sweetcorn
850 g Tinned tomatoes; chopped
2 tb Olive oil
2 ts Paprika
1 Salt and pepper

Trim the okra carefully at the stem and rinse well in water.

Sweat off the onion, garlic and green pepper in the oil for 2-3 minutes without colour, add the okra and baby corn, coat in oil and seasonings for another 2-3 minutes.

Add the chopped tomatoes and paprika, bring to the boil and simmer for 10-15 minutes until the okra are cooked.

Correct the seasoning and consistency and serve. This dish goes well with grilled or southern fried chicken, boiled rice and/or sweet potatoes.

Okra Creole printer friendly version located here. (Just the recipe. Nothing else.)
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