Here’s another one of those vegan dishes I only started enjoying in my adult years. I’ve always enjoyed fries, too, but as a child on the islands, okra (say ocho) was never something mommy could get my siblings and me to eat. How times have changed with age; it’s one of my favourite things to cook with.
You’ll Need…
3-4 tablespoons olive oil
2 small onions (sliced)
8 cloves garlic (smashed)
2 bird’s eye pepper
1/2 teaspoon black pepper
12 okra (sliced)
3/4 teaspoon salt
5 medium potatoes (sliced thin)
Notes! I recommend that you follow along with the video below, as much more is discussed there, including how to prep the okra and how to get more golden edges on everything. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.
Heat the oil in a wide pan, then add the onion, garlic, and bird’s eye pepper. Feel free to use any spicy pepper you enjoy or have on hand and in the amount you can tolerate. Additionally, you may leave it out if spicy is not your thing.
Cook on medium/ low for 3-4 minutes, then add the prepared okra wheels to the pan.
Stir well to coat. Then, add the thinly sliced potato, salt, and black pepper.
Using a nonstick pan will mean using less oil. I started with 3 tablespoons, but I ended up adding another tablespoon along the way. Cook on med/low for 20-25 minutes or until the potatoes are tender.
Place a lid on the pan for the first 12 minutes of cooking to speed things up, then remove the lid to help develop color. In the video, I explained why I didn’t get the golden edges on my potato.
Taste and adjust the salt to your liking before turning off the stove. Yes, you will need to stir the pan every 4 minutes.
Serve with hot Sada Roti.
