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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Okra came to the Caribbean and the U.S. in the 1700s, probably brought by slaves from West Africa, and was introduced to Western Europe soon after. In Louisiana, the Créoles learned from slaves the use of okra (gumbo) to thicken soups and it is now an essential in Créole Gumbo. Ingredients:
1 lb. young okra |
1/2 cup corn meal |
dash of cayenne pepper |
1/2 tsp salt |
1/8 tsp pepper |
Directions:
1. Cut off stem and tip of okra pods; wash thoroughly. Cook in boiling salted water for 8 minutes. Drain and dry completely. Roll in seasoned corn meal. Fry in deep fat at 350* or saute in butter until brown. Serve immediately.
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