In this quick recipe, okra is stewed and pickled simultaneously for that lovely contrast of sweet and tart. It pairs perfectly with something spicy like this spicy coconut and apricot chicken curry recipe. If you don’t have apricot jam, some mango chutney would also work quite well.
Not familiar with okra? It is a large seed pod off of a plant originally cultivated in Africa. Okra is regularly seen in African, Indian, and Southern American cuisine in stews and braises. For us North Americans its appearance is most familiar in Gumbo, a stew popular in the Southern US. Though many love it, it’s texture may not be for everyone – do you like okra?
(serves 4)
1 teaspoon vegetable oil
2 tablespoons apricot jam
1/4 cup white wine vinegar
2 cups roughly chopped okra
salt
Heat a medium saucepan over medium heat and add oil and apricot jam, stir until it starts to melt and add vinegar, bring to a simmer and add okra and a pinch of salt. Cover and reduce heat to medium low. Simmer for 10 minutes. Taste and add salt if neceesary. Servce hot.
{ 6 comments… read them below or add one }
I love the use of apricot jam in here – nice twist.
Belinda – thanks! I have actually been using it quite a lot lately, I seem to be on an apricot kick!
I quite like okra (but then, my roots are in the southern US); this however, is a completely different approach that I shall certainly have to try.
Mary – well you can tell me how “wrong” it is if you want, I didn’t grow up with okra, so I am no expert!
?? Who said anything was “wrong”?
lol, I didn’t mean it like that. I just meant that I am not super knowledgeable about it
Just making up stuff.