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Tuesday, November 26, 2013

Fiery Okra Jalapeno Slaw‏

Submitted by Natalie Lochwin

This intense, delicious, and very spicy side dish, inspired by Caribbean and Southern cooking flavours, is a great accompaniment to West Indian food, BBQ, picnic food, or just about anything that goes with heat and coleslaw! It also puts good use to okra, a woefully underused delight.

Here it is pictured with clay baked, curried goat!

  • 1/2 cabbage
  • 1 onion
  • 7 fresh green okra (frozen would likely work just fine)
  • 1 clove garlic
  • 2 fresh Jalapeno's
  • red hot pepper flakes
  • 1 tbsp curry powder (I used Madras)
  • butter
  • olive oil
  • vinegar
  • cider, wine or broth
  • lemon
  • salt & pepper to taste
Cut the cabbage into a medium shred. You want a texture that is not too fine and is less shredded than many slaws.
Dice the onion.

Slice the okra into 1/2 " rings.
Slice the garlic, seed and slice the jalapeno. Always be careful seeding a jalapeno, as the seeds can irritate your skin, eyes, etc. Especially if inexperienced you might want to wear gloves. Seeding is a good idea, however, as if you don't, the dish will be intensely spicy and enjoyable for only the most seasoned spicy food palate. 
Add 1 TB olive oil to a hot medium or large sized frying pan.
Fry the onion until soft, add the jalapeno and cook for about 5 minutes. 

Add the okra. Okra has a viscous quality which blends well with other ingredients. It will act as a thickener. Cook for 8 minutes or so, until soft.
Add the curry powder and a small pinch of hot pepper flakes,  around 1/4 tsp (you can adjust later and add more if you'd like it hotter) cook for a bit, then add some cider or wine (a splash at a time) as your pan is drying out. Add garlic, and cook a little longer until fragrant. Add 1 tsp of vinegar.
Add the cabbage and cook down for several minutes, adding 1 Tbsp. of butter if desired (a  delicious addition).
Add salt and pepper to taste. More hot pepper flakes or a bit of cayenne may be added now if you'd like it even hotter. Finish with a squeeze of lemon.

This can be both made more al dente if you prefer a crunchy cabbage dish or on the softer side. Both ways are great.

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