Okra and Potato Ragout

Okra and potatoes are a wonderful  pair with a perfect balance in texture and flavor.

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180 ml olive oil
1 kg okra
2 large potatoes cut in quarters
3 cups water
1 large onion, finely sliced
2 large ripe tomatoes, cubed
2 tbs parsley, finely chopped
juice of 1 lemon
salt & pepper



1.  Clean and wash the okra well. Cut in half, lengthwise, if large. Drain and salt. In a large saucepan heat oil and sauté onion until golden.

2.  Add potatoes and 2 cups of water. Simmer covered for 25 minutes.

3.  Add 1 cup water, okra, parsley and tomatoes. Cook gently for a further 15 minutes.

4.  Increase heat and cook for 15-20 minutes, uncovered.

5.  Five minutes before cooking completed, add lemon juice. Shake saucepan (do not use a spoon).

7.  Let stand for 8 minutes before serving. If serving cold, refrigerate.


Douce the okra with plenty of vinegar and let them outside under the sun to let out their sticky liquids.
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