Marcus Samuelsson’s Spicy Okra
This quick and easy recipe for spicy okra with tomatoes and peanuts is adapted from Discovery of a Continent: Foods, Flavors, and Inspirations from Africa, chef Marcus Samuelsson’s 2007 cookbook. It was mentioned in our September 2020 story about okra.
Makes 4 to 6 servings.
Ingredients
1 1/2 pounds okra, cut into 1-inch pieces
2 tablespoons peanut or canola oil
2 medium red onions, sliced about 1/4-inch thick
3 medium tomatoes, chopped
2 serrano or bird’s eye chiles, stemmed and seeded, finely chopped
1/2 cup peanuts, coarsely chopped, plus additional for garnish if desired
3 garlic cloves, minced
1/2 teaspoon salt, or to taste
Instructions
1. Bring a medium saucepan of salted water to a boil. Add the okra and simmer until tender, about 5 minutes. Drain the okra and pat it dry.
2. Heat the oil in a large sauté pan over high heat. Add the onions, tomatoes, chiles and peanuts and sauté, stirring frequently, until the onions are translucent, about 5 minutes. Reduce the heat to medium, add the garlic and cook until golden, about 5 minutes. Stir in the okra and salt cook until heated through, about two minutes. Taste and adjust seasoning, adding more salt if necessary.
Marcus Samuelsson’s Spicy Okra
Ingredients
- 1 1/2 pounds okra, cut into 1-inch pieces
- 2 tablespoons peanut or canola oil
- 2 medium red onions, sliced about 1/4-inch thick
- 3 medium tomatoes, chopped
- 2 serrano or bird’s eye chiles, stemmed and seeded, finely chopped
- 1/2 cup peanuts, coarsely chopped, plus additional for garnish if desired
- 3 garlic cloves, minced
- 1/2 teaspoon salt, or to taste
Instructions
- Bring a medium saucepan of salted water to a boil. Add the okra and simmer until tender, about 5 minutes. Drain the okra and pat it dry.
- Heat the oil in a large sauté pan over high heat. Add the onions, tomatoes, chiles and peanuts and sauté, stirring frequently, until the onions are translucent, about 5 minutes. Reduce the heat to medium, add the garlic and cook until golden, about 5 minutes. Stir in the okra and salt cook until heated through, about two minutes. Taste and adjust seasoning, adding more salt if necessary.
