Greek Okra in Tomato Sauce

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            FOOD FUNNY
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We haven't had a good communal groan in a while. Here's one courtesy
of Rosemary Zwick of Cape Town, South Africa:

Q: What do you call a cat that has just eaten a whole duck?

A: A duck-filled fatty puss.

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            TODAY'S RECIPE
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Okra is far more popular in Greece and parts of the Middle East than
it is in the USA, and many Greeks grow it in their summer gardens. As
with all Greek vegetable dishes, this may be served hot but you'll
find it served at room temperature in most homes and restaurants.

Greek Okra in Tomato Sauce (Bamies Latheres)

2 lbs (900 g) fresh okra, trimmed, or frozen okra, thawed
1/2 cup (125 ml) red wine vinegar
2 Tbs (30 ml) salt
1/2 cup (125 ml) olive oil
3-4 onions, chopped
1 cup (250 ml) chopped fresh parsley
1/2 tsp (2 ml) hot red pepper flakes (optional)
3 cups (750 ml) chopped fresh or drained canned tomatoes
Salt and freshly ground pepper to taste

Toss the okra with the vinegar and salt in a non-reactive bowl and let
sit at room temperature to release the gummy fluid. Rinse thoroughly
and drain. Heat the oil in a large, heavy skillet and saute the onion
until tender but not brown, about 5 minutes. Add the okra and
remaining ingredients and bring to a boil. Reduce the heat and simmer
covered until the okra is tender, 30 to 45 minutes, shaking the pan
(do not stir) occasionally and adding a little water if necessary.
Serves 4 to 6.
Received on Thu May 5 06:15:00 2005