Text 19956, 73 rader
Skriven 2012-01-15 20:50:00 av JIM WELLER (1:123/140)
Ärende: Okra 5
==============
And this is all the okra some people here can tolerate in one
session.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: West African Lemony Chicken And Okra Soup
 Categories: African, Soups, Chicken, Chilies, Rice
      Yield: 4 servings

      1 lg Broiler chicken, cut into
    Pieces
    1/2 ts Cayenne pepper
    Juice from 2 large lemons
      2 ts Salt
      6 c  Chicken broth or water
    1/2 c  Uncooked long-grain rice
      3    Tomatoes, peeled, chopped
    1/4 ts Pepper
      1 ts Ground turmeric
      1 cn Tomato paste
      2 c  Sliced okra
      1 lg Onion, peeled, chopped and
    Browned in a little oil

  Rub pieces of chicken with juice from lemons. You can remove skin
  from the pieces if you prefer less fat. Put the pieces in a
  covered container in the refrigerator to marinate for no more than
  30 minutes. While chicken is marinating, saute the onion in a
  little oil to make the flavor milder. Set aside. Remove the
  chicken from the refrigerator. Place the chicken in a large kettle
  with the chicken broth or water. Bring to a boil, then lower the
  heat and cook slowly, covered, for 12 minutes.

  Add onions, tomatoes, tomato paste, rice, spices and salt and
  pepper. Cook for 30 minutes, until the chicken and rice are
  tender. (An okra note - if you have never cooked with okra, you
  are in for a new experience. Most recipes, especially West African
  ones, would call for the okra to be added at this point, as it
  serves as an excellent thickener for the stew. Some people would
  prefer to add it at the next step because okra can have a somewhat
  slimy texture after it stews, although it is usually not too
  apparent in a dish like this. So add either add it with everything
  else, or add it in the next step when you return the chicken to
  the pot.


  Remove chicken pieces and debone as soon as they are cool enough
  to handle. Return the chicken to the kettle (along with the sliced
  okra if you waited) and stir until everything is well mixed (and
  the okra is tender). Serve over additional rice, with some fresh
  fruit for dessert.

  On a linguistic/historical note, the word gumbo, which in the U.S.
  is a wonderful African inspired creole dish often associated with
  Louisiana and containing okra, comes from the Angolan word ngombo,
  meaning okra. The Twi people of Ghana call okra nkuruman.

  From Sierra Leone

  From: Donna Lener

MMMMM

Cheers

YK Jim


... The most vile product on the market today, now with added odiousness!

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