Stuffed Okra

Stuffed Okra

Stuffed Okra

Okra is grown widely in hot climates and is a common vegetable in Africa. Mainly used in preparing vegetable or meat broth. Eating okra is an acquired taste; you either like it or loathe it. I think the gooeyness of it can be off putting to some people. To overcome this, you need to get rid of the seeds. The seeds are the problem!

250g okra (increase or reduce quantity according to taste)
100g Philadelphia (or other soft) cheese
Some melted butter
Paprika for garnishing

Heat oven: 200°C/400°F/Gas mark 5

Slit the okra lengthwise and gently scoop out the seeds. Soak in boiling water for a couple of minutes. Remove from the water and dry with kitchen paper. Stuff each okra with the cheese, brush the outer green skin with melted butter, then garnish with some paprika on each. Bake in hot oven for 15/20mins, but no longer. Serve hot as canapés.


1 Comment: Add your comment »

  • Carmelo Grinie says:

    In the Caribbean islands, okra is eaten in soup. In Curaçao the soup is known as jambo which primarily is made out of the okra’s mucilage. It is often prepared with fish and funchi, a dish made out of cornmeal and boiling water. In Haiti, it is cooked with rice and maize, and also used as a sauce for meat. In Cuba, it is called quimbombó, along with a stew using okra as its primary ingredient.