Okra (also known as Lady’s Fingers or Gumbo in various English-speaking parts of the world) has been used for food for millennia. At least for long enough that its origins are unclear. Coming from India or western Africa, it was brought to the new world by the Spanish or the Portuguese early on, and likely also by slaves being brought from Africa. Nowadays, it is a common sight in food throughout the Mediterranean, the middle east, India, Pakistan, southern China, the Caribbean, and the gulf coast of the United States.
- 1 1/2 lbs okra
- juice of 1 lime
- 1/2 cup chopped fresh parsley
- 1 Tbsp cumin
- 1/2 tsp allspice
- 1 garlic clove, pressed
- 4 sprigs cilantro, finely chopped
- Salt and pepper to taste
- Chili sauce (optional)
- Boil okra in lightly salted water until just tender. Drain, rinse with cold water and set aside to cool. (okay to use a refrigerator for this)
- When okra is cool, mix okra with lime juice. Then add cilantro, parsley, cumin, allspice, and garlic. Mix thoroughly
- Salt, pepper and chili to taste.
- This recipe also makes for a great salad, simply mix in with your lettuce.