People either love it or hate it, but we love it! With its unique texture and shape, we love okra sautéed or lightly fried, in a stew or added to rice.
This version of ochro (okra) rice is a simple and warming dish, true comfort food for winter.
Sarina’s Ochro Rice
3 cups coconut milk
1 cup boiling water
12 ochroes/okra, chopped into large chunks
2 onions, coarsely chopped
4 tbsp tomato ketchup
1 whole hot pepper (habanero or Scotch Bonnet)
2 tsp. green seasoning (or 2 tsp. chopped chive)
A handful of red and green pimento peppers
1 vegetable bouillon cube
1 lb. rice
1/4 cup butter or margarine, diced
2 or 3 medium tomatoes, cut into wedges
1. Preheat oven to 350°F.
2. Combine coconut milk, bouillon cube, water, onions, ketchup, peppers, green seasoning (or chives) and pulse until chunky.
3. Combine mixture in greased 2-quart casserole dish with ochroes/okra, rice and butter.
4. Cover tightly (either with lid or aluminum foil) and bake for 45 minutes, until all liquid has been absorbed.
5. Fluff to serve.
Courtesy of Sarina, founder of Trinigourmet.com/Kwanzaa Culinarians