The okra we crave is not slime and gumbo okra, but lightly steamed, brilliant green, crisp. Put the okra in a steamer and cook for 8 to 10 minutes, or until tender. Fixing it takes half an hour start to finish. Okra comes out of the same garden at the same time as tomatoes. This simple dish is rich in vitamins, minerals and fiber. Ingredients 1 medium eggplant 3 cloves garlic 16 small-medium fresh okra 5 tablespoons extra virgin olive oil teaspoon plus teaspoon kosher salt. We prepared Israeli couscous instead, since that is what we had on hand, but we honored Wek’s original recipe, with its healthy oils and subtle cinnamon perfume. Wek’s original recipe also features spiced whole wheat couscous. Today, she relies on it as a restorative, to keep herself energized when she’s on the road. Do this in batches so as to not crowd the pan. Turn and cook about three minutes on the second side until nicely browned. Stir in the green beans, squash and remaining oil. Add the garlic and cook, stirring, for another minute until fragrant. Cook about two minutes on one side until golden brown. Cook, stirring, until tender and translucent, five to eight minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Wek herself first cooked it-on a charcoal stove-when she was ten years old. When the oil is hot and almost smoking, add the chicken pieces skin side down. Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Wek remembers her mother cooking it for their big family, and the pride she took in preparing this delicious meal. 1pounds okra, ends trimmed Salt cup apple cider vinegar or red wine vinegar 1pound small boiling potatoes, like fingerlings 2tablespoons extra virgin. A traditional Sudanese dish, it originally appeared in the New York Times in 2018, part of its occasional My Detox series. T his refreshing, healthy recipe is by the model, author and Goodwill Ambassador to the United Nations High Commissioner for Refugees, Alek Wek. This traditional, vegetarian Sudanese stew of okra, tomatoes, onion, garlic and cinnamon, topped with cinnamon-flavored couscous, is perfect for re-energizing-or just enjoying.
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