A lot of people are not fond of okra because it is slimy. The secret is to slice it right before you cook it. You can also sear it in high heat to reduce the slime factor.
5 tablespoons vegetable oil
1 celery rib, sliced thinly
1/2 onion, sliced thinly
1 jalapeño, seeded and chili
3 garlic cloves, minced
1 tablespoons tomato paste
2 tablespoons red wine vinegar
1 1/2 cups chicken or vegetable broth
1 teaspoon minced fresh rosemary
3/4 lb. fresh okra
2 cups canned corn kernels
5 plum tomatoes, diced
Salt and pepper
Heat the vegetable oil in a large saucepan. Sauté the onions until they are translucent. Add the garlic, corn, jalapeno and celery. Cook it for 3-5 minutes.
In a small bowl, combine the broth, vinegar and tomato paste. Mix well. Pour it in the pan of vegetables. Add the rosemary and season it with salt and pepper. Bring it to a boil.
Slice the okra and fry it in a skillet over high heat. Cook it for 2-3 minutes per side or until they are brown. Once it is done, add it to the boiling sauce along with the tomatoes. Reduce the heat and simmer for 5 more minutes. Remove from heat and season it with salt and pepper. Serve with rice or bread.
Photo Courtesy Of: robanhk