• 500 gr. fresh okra
  • 4-5 tbsp. vinegar
  • 2 fine chopped onions
  • 5 ripe grated tomatoes
  • 160 ml olive oil
  • salt
  • fresh ground pepper
  • 1/2 bunch of fine chopped parsley


Wash the okra, clean them and put them in a pan. Sprinkle them with salt, pour vinegar over them and leave them for 1 hour in the sun (on the balcony or in the garden), covering them with a tulle. Then we cook them. Heat half the amount of olive oil in a saucepan and sauté the onions for 4-5 minutes, over high heat, until soft. Add the okra and sauté for another 3-4 minutes. Add the grated tomatoes, salt and freshly ground pepper. Bring to a boil, lower the heat and simmer for about 15-20 minutes, with the lid open. Towards the end, add the parsley and the rest of the olive oil. For more flavor, we can let them cook in the pot for 10 minutes and then transfer them to a pan and bake them in a preheated oven at 180 ° C on the heating elements, for another 10 minutes. In this case, add the parsley and olive oil, as soon as you take them out of the oven.

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