Okra also known as Lady Fingers have been a pivotal ingredient in my mothers household growing up. To be quite honest I have never tried Okra in any other form other than the traditional Nigerian way which involves it being blended down, into a drawn-out, slimy soup form (sounds nasty but is absolutely delicious), seasoned and heated in a small saucepan. We'd eat it mixed with a spicy tomato stew with assorted meats and solid like pounded yam and eba (cassava flour in a solid form).
Long story short, I was craving okra but was desperate to try something different. I had just made brown king prawn fried rice and that wasn't going to go well with its slimier counterpart. What I find interesting is like many other greens, okra is full of various health benefits, specifically more associated with blood sugar levels and type 1 and 2 diabetes. Ladyfingers are also rich in magnesium, iron and calcium. Personally I think I have found a new way to enjoy eating this nostalgic ingredient and will be using it more often when I cook.
Prep Time: 5 mins
Cook Time: 10 mins
100g Okra, sliced
1inch Fresh Ginger, grated
2 Garlic Cloves, chopped or minced
2 tbsp Walnut Oil
Salt n Pepper (to taste)
What you need:
Rinse okra and start by cutting off the head.
Slice each ladyfinger vertically and place into a separate small bowl.
Once a all sliced, season with salt, pepper and paprika and set aside.
Add walnut oil into the frying pan and heat up 2 minutes.
Add in garlic and ginger and cook till golden brown.
Pour in okra and toss till golden brown or 5-10 minutes.
Serve as a side to any rice dish or with Bulgar Wheat Jollof
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