Recipe#5774

Title: Caribbean Okra Salad

  This delicious light salad comes from "Faye Levy's International
  Vegetable Cookbook" (Warner Books).

      Yield: 2 servings
 
      2 tb Vegetable oil
    1/2 lb Fresh, small tender okra,
           -rinsed, patted dry, caps
           -trimmed
           Salt
           Freshly ground pepper
    1/4 c  Water
      1 tb Strained fresh lime juice
      1 sm Garlic clove, finely minced
        pn Ground allspice
    1/4 t  Bottled Caribbean or other
           -hot pepper sauce to taste
      1 tb Chopped cilantro
 
  
  1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
  minutes. Sprinkle with salt and pepper. Add water, cover and cook
  over low heat for about 7 minutes, or until just tender. (Add more
  water if needed.) Transfer to a serving plate.
  
  2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
  pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
  and dried tomato.