Recipe by Gina-Li
"In Barbados okras are plentiful! My family eats them almost weekly and this is our favorite way of cooking them! One of the greatest things about this dish is that the okras are not slimy or mushy, and the lime gives it a great kick! I often serve this dish with a curry... but it is a great side dish for most meals!!!"
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onion, thinly sliced
fresh okra, ends trimmed and halved lengthwise
salt to taste
ground black pepper to taste
Very very good and incredibly easy. It's true okra sliced this way is not gooey. I decreased the amount made and the onions and garlic were near carmelized but it only added to the delicious taste of the dish. I did add more garlic than called for but that was really the only change I made. I will definitely make again!
Great tasting! I did not have that okra mucous nearly as bad by slicing lengthwise as I do when slicing in coin shapes! I did not use the oil, instead, I just sprayed the pan. I loved the taste of the lime in this! I will be making this again!
Simple and delish. Instead of black pepper I added red crushed pepper and gave it a little heat.
I personally do not eat okra. I made this for my bf and he LOVED IT. This was the first time I've ever prepared okra and it received raved reviews. Thank you for the great recipe
I agree - very easy recipe. I found that the garlic was,beyond caramelized to the point of tasting burnt. The 5 minutes for the onion was to long as,well as they continued to cook with the okra. I will.try this again but tweak the cooking time
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 96
** Calories from Fat: 62
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