2 tb Vegetable oil
1/2 lb Fresh, small tender okra,
-rinsed, patted dry, caps
-trimmed
Salt
Freshly ground pepper
1/4 c Water
1 tb Strained fresh lime juice
1 sm Garlic clove, finely minced
pn Ground allspice
1/4 t Bottled Caribbean or other
-hot pepper sauce to taste
1 tb Chopped cilantro
This delicious light salad comes from "Faye Levy's International
Vegetable Cookbook" (Warner Books).
1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.
2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.
