As we grow older, our taste buds change and mature. We tend to take wise (r) decisions. Eating okra was one of them. Interestingly enough, I just ate the Moroccan okra after trying the Indian one which I found more acceptable for my palate.
|How much of the tomato sauce is needed here is a personal choice|
Fortunately, there are ways of handling it and even storing it to benefit from it all year around.
|Steamed al dente and cleaned, okra is ready to be frozen|
Mloukhia b' maticha is very appreciated in the Fassi cuisine (from Fez). It has its limited season but like my mother, women steam it for a very short time then freeze it to last longer. I reckon that Syrian women tend to dry it, thread it to form a long chain then hang it in the kitchen or in the larder.
This cooked Moroccan salad is easy to prepare, it's just a matter of sauteing chopped tomatoes with a bit of chermoula then adding in the okra for a few minutes..How easy is that.
|The same okra in tomato served in a different occasion, only more tomato-ey|
Prep: 10 -15 min - Cooking: 35 - 40 min
- 300 - 400 g of fresh okra
- 2 to 3 medium-size tomatoes, peeled and seeds discarded, finely chopped
- 1 small onion, finely chopped or sliced (optional)
- 2 cloves of garlic, grated
- 1 tbsp of sweet ground paprika
- 1/2 tsp of ground cumin
- 3 tbsps of good extra virgin olive oil
- 2 tbsps of coriander, chopped
- 1 tbsp of flat leaves parsley, chopped
- Salt to taste
- Chili powder to taste
Wash okra, cut the stems off leaving the "hat" bit intact.
Method 1: cooking separately
In a saucepan, bring water to a boil. Add a bit of salt and all the okra. Simmer for about 10 minutes. Drain.
In the meantime, heat the olive oil in a skillet, sweat the onion then add the garlic, tomatoes, spices and herbs. Simmer for 10 minutes. You may add a bit of water to make a sauce (about 10 cl)
Stir in okra and cook for about 5-7 minutes. Adjust the seasoning.
Method 2: one pot cooking (omit the onion)
Remove the lid, reduce the heat and let simmer for a few more minutes until okra is cooked.
Once you feel that okra has become soft, stir delicately to avoid breaking it.
You could drizzle it with a good olive oil just before serving.
Serve this cooked salad warm or at room temperature.
The okra salad keeps well in the fridge for up to 2 days.