Okras cooked in olive oil

OKRAS COOKED IN OLIVE OIL

Ingredients

1200 gr. fresh or frozen okras (the fresh ones taste better)

200 g. of olive oil

4 large dry onions

6 cloves garlic

1 kg potatoes

Salt to taste

5 large ripe tomatoes

Half a square cm of red hot chili pepper

Instructions

Peel the potatoes and put them in a bowl with water.

The water should cover the potatoes to avoid browning.

Wash thoroughly the okras and cut their stalk.

Peel the onions and garlic.

Put oil in a pot place it over medium heat.

Cut the onion into thin slices and garlic into small pieces.

Put the onion slices and garlic pieces into the pot.

Sauté them until their color becomes dark beige.

Rinse the potatoes and cut them into pieces in the size of a walnut. 

Pour the potatoes in the pot with the onions and stir.

Reduce the heat to low. If the maximum of the switch is 6 turn it on 2.

Leave the potatoes to sauté for 10 minutes, but stir frequently to prevent sticking.

Pour into the pot the okras. Stir them so all of them absorb olive oil.

Add a pinch of salt and the small piece of red hot chili pepper.

 Let the food to cook slowly. From time to time shake the pot back and forth to prevent sticking.

When the okras are half done, it is time to add the tomatoes.

Scour tomatoes and cut their stalk.

Cut each tomato into 6 pieces and puree them in a blender.

Pour the mashed tomatoes over the okra.

Move the pot from left to right so the tomato puree goes underneath the okras.

You want the okras to cook properly and yet remain whole.

Do not stir okras with a ladle because they pulped.

Leave them to boil for the time needed to soften.

When they are done remove the pot from the heat.

Leave the food to cool slightly before serving.