From Ethiopia to North Africa, okra was cultivated in Egypt for many hundreds of years. One of the earliest accounts of okra is by the Spanish in Egypt in 1216.
As is true with a number of less popular vegetables, many people fail to appreciate okra. Okra is rarely cooked alone except when fried. Okra alone is considered too slimy.
Here is a delicious recipe using okra and tomatoes. The acid in the tomatoes counterbalance the natural goo of the okra and the soup become rich and thick.
Togo Okra With Tomatoes Recipe
Ingredients 1 pound fresh baby okra, washed, dried, stem ends trimmed very close to top, or use frozen thawed whole baby okra 2 tablespoons olive oil 1/4 cup finely chopped onion 1 clove garlic, finely m…