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Recipes

Blackened Okra

The African name for okra is “gumbo,” just like the beloved southern stew. If okra’s gooey consistency has turned you off in the past, then this recipe is for you. Keeping the pods in tact and uncut minimizes the sliminess. Charring okra quickly, on high-heat, helps even more. This dish is the perfect smoky accent to a summer meal and is just as delicious, served cold, the next day. Try pairing it with Oldways’ Cold Black-Eyed Pea Salad or Potato Salad

Prep Time:

15 minutes

Yield:

6 Servings

Nutrition Facts

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Nutrition Facts

  • Calories: 25
  • Fat: 0g
  • Saturated Fat: 0g
  • Sodium: 394mg
  • Carbohydrate: 5g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 1g

Ingredients

1 pound of fresh whole okra  

bowl of ice water

¼ teaspoon of olive oil for oiling pan 

¼ of a lemon

1 teaspoon sea salt  

Instructions

  1. Boil the okra in a shallow pan of water until soft (3-4 minutes).
  2. Submerge the boiled okra in the bowl of ice water. Allow okra to cool for 1 minute. 
  3. Rub the olive oil onto a flat skillet and heat on high until very hot. 
  4. Toss the okra into skillet and let sizzle; spritz with lemon juice and a pinch of sea salt; check for blackening on the face-down side after about 2 minutes.
  5. Once charred on one side, flip and blacken the other side.
  6. Spritz with lemon and salt again on the unseasoned side. Enjoy!

An Oldways recipe. 

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