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Mauritian style okras recipe

Mauritian style okras


• 400 g of okra
• 1 onion
• 3 garlic cloves
• 1 bunch of fresh coriander
• Oil
• Salt and pepper

How to cook the okras:

Wash and dry the okras. Peel and chop the onion. Crush the garlic cloves. Heat some oil in a wok and sauté the garlic and onion for about 5 minutes over low heat.
Meanwhile, cut the okra into 1 or 2mm slices. Remove and discard the end of the tail that would remain tough during cooking.
When the onion and garlic are starting to brown lightly, throw the okra in the wok. Add salt and pepper. Add half a glass of water if necessary, so that the vegetables do not stick to the pan. Turn up the heat a little bit. Chop the coriander leaves.
Continue cooking for ten to fifteen minutes. The okras are cooked when their juice no longer sticks. Add the chopped coriander and mix.
Serve hot, as an accompaniment to a nice Mauritian dish or simply with legumes and rice.