Jamaican Spicy Okra is a traditional Jamaican recipe for a classic accompaniment of sliced okra in a tomato and onion base with habanero chillies. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Spicy Okra.
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Okra originates in West Africa and was smuggled to the Americas by slaves as seed. I’m a little ambivalent about okra myself, having come across it through Indian friends. I love okra dusted with cornflour and spices and deep fried in the Indian fashion, but other okra dishes do not excite me. My wife, being West African loves okra in almost all its forms. This Jamaican recipe for okra, however, is one that we both can enjoy as an accompaniment.
Ingredients:
2 tbsp vegetable oil
4 x 400g tins chopped tomatoes
2 medium onions, coarsely chopped
500g (1 lb) medium okra, cut into 1cm (1/2 in) lengths
2 habanero chillies, whole
½ tsp sea salt
½ tsp freshly-ground black pepper
Method:
Rinse the okra in a colander then set aside to drain.
Heat the oil in a large frying pan over medium heat. Add the onions and fry until golden (about 4 minutes). Stir in the chopped tomatoes, their juices and the whole chillies. Stir to combine, bring to a boil, reduce to a simmer and continue cooking, stirring frequently for about 8 minutes, or until the tomatoes have broken down and the sauce has thickened.
At this point carefully stir in the okra. Continue cooking, stirring gently for about 5 minutes, or until the okra is soft. Finally stir in the seasonings, remove the chillies, turn into a warmed dish and serve.
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