Okra in Yogourt Sauce




1lb okra

3 tbsp sunflower cooking oil

1 tsp cumin seeds

½ tsp onion seeds

2 large onions

2 large tomato

2 tsps coriander

1 tsp cumin powder

¾ tsp turmeric powder

½ tsp red chilli powder

3 tbsp Balkan-style plain yogurt

Salt to taste

Chopped fresh coriander to garnish


  • Top and tail the okra and then cut them into 1′′ pieces
  • Slice the onions and cube the tomatoes
  • Heat the oil in a deep pan over medium heat and add the cumin and onion seeds.
  • When they stop spluttering, add the sliced onions.
  • Fry till the onions are translucent and golden.
  • Add the coriander, cumin, tumeric and red chili powder and stir well. 

Okra and Lamb Stew




1½ lb [ 700g ] okra

2 lb [900g ] lamb [ beef may be substituted ]

2¾ cups of red wine vinegar

1 cup tomatoes

3 Tbsp tomato paste

2 cloves garlic

2 onions

6½ tblsp; [ 100cc ] butter

1 tsp ground cumin

1 tsp ground coriander

1 cup water

2 Tbsp fresh mint

Salt and freshly ground black pepper

Juice of 1 lemon


  • Top and tail the okra using a sharp knife. Then place the okra in a glass or ceramic bowl to which you have added the ¾ cup of red wine vinegar.
  • Let stand for about a ½ hour.
  • Drain, rinse & dry the okra ( this technique helps remove the slimeyness when the Okra is cooked. ) Reserve.
  • Preheat oven to 325F
  • Cut the Lamb [ or beef ] into 1′′ [ 2½ centimeters ] cubes
  • Peel, seed and chop the tomatoes
  • Mince the garlic cloves
  • Chop the onions finely
  • Chop the mint
  • Warm the butter in a large frying pan (skillet) over medium heat (reserving the ½ tbsp).
  • Add the lamb and fry, turning untill browned on all sides - you will have to brown the meat in batches for satisfactory results. This will take approximately 10 to 11 minutes for each batch of meat
  • Using a slotted spoon tranfer the meat to a casserole dish. Add the onions to the melted butter remaining in the frying pan; if there isn't any left you will have to add a little.
  • Saute the onions over medium heat until they are translucent and tender, this should take between 8 and 10 minutes
  • Add the tomatoes, tomato paste, garlic, onions, cumin, water and mint.
  • Stir this mixture to ensure all ingredients are combined, then pour over the lamb in the casserole dish
  • Add the salt and pepper to taste.
  • Cover the casserole dish, place in the oven and bake for about 1½ hours until all the liquid has been absorbed.
  • Saute the okra for 3 minutes, over medium heat in the ½ tblsp of butter which had been melted and warmed in the frying pan before adding the okra. You should be stirring gently while doing this.
  • Remove the stew from the oven. taste and add more salt or pepper or both, if required. Arrange the okra on top of the stew like the spokes of a wheel.
  • Sprinkle the lemon juice over the top of the stew
  • Replace the cover on the casserole dish and return the Okra Stew to the oven
  • Bake for 35 minutes, adding water if the stew appears to be too dry.
  • The stew should be served immediately, as hot as possible

Okra and Potatoes


Frying okra and potatoes together creates an awesome flavour combination!



1 lb young okra pods

2 large potatoes

1 onion

1/2 cup cornmeal

1 tbsp Salt.

2 pints ice water

Oil for frying

Salt and pepper for seasoning, to taste


  • Top and tail the Okra pods, (cut off the ends).
  • Cut the pods into approximately 1/4 inch rounds.
  • Peel and dice the potates into 1/2 inch pieces
  • Peel the onions and chop finely
  • Place the sliced Okra into a glass or stainless steel bowl and sprinkle the salt liberally over the pods.
  • Cover the pods with the iced water, making sure that all the slices are under water.
  • Place the bowl containing the Okra and water in a refrigerator and leave for 2 or more hours.
  • Remove the bowl from the refrigerator and drain off the salt water.
  • Place the Okra in a bowl and add the potatoes and chopped onion
  • Season the cornmeal with the salt and pepper
  • Place the sliced Okra potato and onion mixture together with the seasoned cornmeal in a large plastic bag and shake until the vegetables are well coated with the cornmeal.
  • Heat some oil (1/2 inch deep) in a frying pan until it begins to shimmer. Place the vegetables in the pan and fry until the potatoes are done and the mixture has browned nicely.
  • Remove the Okra and potato mixture from the oil, using a slotted spoon and drain on paper towels.
  • Serve hot as a side dish

Crockpot Chicken and Sausage Gumbo

A tasty gumbo made with chicken, sausage and shrimp!



3 tablespoons all-purpose flour

3 tablespoons oil

1/2 pound smoked sausage, cut into 1/2 inch slices

3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces

1 1/2 to 2 cups cut okra

1 cup chopped onion

1/2 cup chopped green bell pepper

3 cloves garlic, minced

1/4 teaspoon ground cayenne pepper, or to taste

1/4 teaspoon ground black pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 cup frozen medium shrimp, cleaned and cooked

1 1/2 cups uncooked regular long-grain white rice

3 cups chicken broth or water


  • In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.
  • Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on low for 7 to 9 hours.
  • Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on low for 20 minutes longer.
  • Meanwhile, cook rice in the broth or water according to package directions.
  • Serve gumbo over the hot cooked rice.

Curried Okra with Onions

A quick and easy side dish!


1 pound okra, washed, trimmed, cut into 1/2-inch thick slices

2 tablespoons vegetable oil

1 large onion, quartered and sliced

Dash cayenne pepper, or more to taste

1/4 teaspoon ground turmeric

1/4 teaspoon mild curry powder, or to taste

Salt and pepper, to taste


  • Heat the oil in a large heavy non-stick or well seasoned iron skillet; add okra and fry for 10 minutes, turning frequently to keep from sticking.
  • When the okra is lightly browned, add remaining ingredients. Continue cooking for an 3 minutes longer, or until onions are tender.

Southern Style Okra




1 1/2 cups sliced okra

1/4 cup chopped onion

1/2 green bell pepper, chopped

2 tablespoons vegetable oil

1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree

2 teaspoons sugar

1 tablespoon flour blended with 1 tablespoon cold water

1/2 teaspoon salt

1/4 teaspoon pepper


  • Cook okra in boiling salted water 10 minutes. Drain.
  • Brown onion and green pepper in oil. Add tomato juice, cook slowly 5 minutes.
  • Add okra and remaining ingredients.
  • Cook over low heat 5 minutes longer.
  • Serve & enjoy!


Chicken and Okra Gumbo



3 1/2 pounds frying chicken

1 onion, cut in chunks

Celery leaves

1 teaspoon salt

5 cups reserved broth

6 slices bacon, diced

1 pound smoked andouille or smoked sausage, sliced 1/4" thick

1 1/2 cups chopped onion

2 green bell peppers, chopped

2 celery ribs, chopped

3 cloves garlic, minced

3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes

1 can (approx. 15 ounces) tomato puree

1 package (10 ounces) frozen corn kernels, thawed

10 ounces sliced okra

1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme


  • Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender. Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
  • Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside.
  • Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender.
  • Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.
  • ENJOY!