Okras Sautes

Ingredients

• twenty-four okras
• one ounce of butter
• one minced medium-sized onion
• one minced medium-sized green pepper
• two raw peeled tomatoes
• three tablespoonfuls of Spanish sauce
• a pinch of salt
• half a pinch of pepper
• one crushed clove of garlic

Method

1. 1

   Prepare okras.

2. 2

   In a saute-pan, melt butter with onion and green pepper until golden.

3. 3

   Add tomatoes, Spanish sauce, salt, pepper, and garlic.

4. 4

   Add okras, cover, and cook slowly for 15 minutes.

5. 5

   Serve with boiled rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 154. The excerpt below is the record exactly as published.

Okras Sautes. Prepare twenty-four as for boiled okras. Place in a saute-pan one ounce of butter, one minced medium-sized onion, and a minced medium-sized green pepper. 38i BANQUETS OF THE NATIONS Put the pan on the stove for six minutes until the contents are of a golden colour, and add two raw peeled tomatoes cut into pieces, three tablespoonfuls of Spanish sauce, a pinch of salt, half a pinch of pepper, and one crushed clove of garlic

Cook this with the app: pantry check, scaling, and the assistant.