This is a delicious Creole speciality from the southern part of the United States.
25 g (1 oz) 2 Tbs Butter
2 Medium onions, sliced
1 Red pepper, pith and seeds removed and chopped
1 Garlic clove, crushed
1/2 kg (1 lb) Okra, thinly sliced
1 1/4 litres (2 pints) 5 cups Beef stock
4 Medium tomatoes, blanched, peeled and chopped
1/2 tsp Cayenne pepper
Salt and pepper to taste
75 g (30 oz) 1/2 cup Long-grain rice, soaked in cold water for 30 minutes and drained
1. Melt the butter in a large saucepan. Add the onions, pepper, garlic and okra and fry for 5 minutes.
2. Pour in the stock, then stir in the tomatoes, cayenne and seasoning. Bring to the boil, reduce the heat to low and cover.
3. Simmer for 1 1/2 hours. Stir in the rice, re-cover and simmer for a further 30 minutes.
4. Transfer to a warmed tureen and serve.
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