How to cook Abelmoschus esculentus or okra ! It’s already been a few months since I published my last recipe, so I decided to share with you a new recipe that is out of the ordinary. I ask you to follow it to the letter in order to get the taste and flavour you expect from the first bite. Mozart’s music is often described as prodigious for its simplicity, which is what makes it great. The drawback in simplicity is that if you don’t follow the scores to the letter, or if you forget a simple comma, or if an accent is misplaced, it’s not Mozart. It is these details that make him become and remain God’s beloved.
History: The vegetable Abelmoschus esculentus, the okra called okra in Louisiana and more generally in the southern United States, is a species of tropical flowering plant belonging to the family Malvaceae, native to Africa. Its fruit is a pyramid-shaped capsule harvested green and used as a vegetable and as a condiment. Its cross-section shows five carpels that form a regular pentagon. Its skin is covered with fluffy bristles. Abelmoschus esculentus or okra
Vernacular names: it is also called Greek horn, bamya (Greece), m’loukhyya in Morocco, lady’s fingers in the United Kingdom, okra or gnawia ouganaouia (Algeria and Tunisia), lalo or bamya in Turkey, quiabo in Brazil, kalalou in Haiti. the name “Gombo” comes from the Bantu of the Angolan regionki-ngombo.
- 500 grams of okra
- 200 grams of beef
- 1 clove of garlic
- 400 grams of basmati rice
If you’re still tempted, let’s go prepare:
I find these vegetables in shops like Grand Frais in France and as they come from far away, they are a little expensive, that’s why I choose them one by one by exerting a little pressure in the middle of each one, if I feel them a little hard it means they are fibrous, on the other hand if they are slightly soft it means they are good.
It is necessary to count 100 grams of Gombos per person, then it is necessary to remove the maximum of the remainder of the stem without opening in order to preserve seeds by leaving the vegetable as whole as possible here is a photograph.
In a pot of simmering hot water, plunge the stemmed okra without washing them, lower the heat for cooking for 20 to 25 minutes.
Once the gombos change color from light to dark green, it means they are cooked. Drain them in a colander, don’t worry about the water being sticky, put the okra aside.
Now you have done the most difficult part, now put a tablespoon of olive oil in a pot and fry some pieces of beef cut into large cubes, then add salt, once golden add the peeled tomatoes without seeds preferably, use canned tomatoes is just as good and the equivalent of 2 or 3 bricks of tomato sauce, add 2 to 3 pieces of sugar to neutralize the acidity of the tomatoes.
About ten whole heads of garlic without cutting them, if you were afraid, put half of them, add the Gombos, and fry over low heat for 45 minutes, stir from time to time because the tomatoes may stick to the bottom of the pot but avoid doing too much so as not to crush the vegetables.
That’s it, serve hot with basmati rice.
Enjoy your meal.
I’ll leave you with a big kiss.