1 1/2 lbs okra, tops and suggestions trimmed
1/2 cup white vinegar
1 tbsp kosher salt
1/4 cup olive oil, extra to drizzle
1 medium onion, diced (about 1 cup diced)
2 cloves garlic, minced
3 ripe tomatoes, grated (about 2 cups grated), or 1 (15oz) can crushed tomatoes
1 small handful parsley stems, tied collectively
1 tsp salt, extra to style
1/2 tsp black pepper, extra to style
1/2 tsp floor cumin
1/2 tsp floor coriander
1/2 tsp floor allspice
1 pinch floor cloves
1. In a mixing bowl, mix the okra, vinegar, and salt; toss to mix, then soak for half-hour, tossing the okra each 10 minutes, then drain in a colander and pay dry with paper towels. This step is claimed to cut back the sliminess of the okra, and helps accent the okra’s earthy taste.
2. Heat the oil in a dutch oven or deep skillet over medium warmth. Add the onion and saute till softened, about 6 minutes, then stir within the garlic and saute till fragrant, about 1 minute. Stir within the okra, tomatoes, parsley stems, salt, pepper, cumin, coriander, allspice, and cloves and convey to a simmer, then cowl and cut back warmth to medium-low and simmer till the okra is tender, about half-hour, stirring sometimes. Fish out the parsley stems and discard, then season with salt and pepper to style. Serve heat or at room temperature, drizzled with extra olive oil.
