SAUTED OKRA, CHILLI & TENDERSTEM GREENS
From the brilliant chefs at pan-African restaurant Stork in Mayfair
INGREDIENTS
● 450g okra finely sliced
● 200g sliced Tenderstem broccoli
● 50g red peppers finely sliced
● 50g yellow peppers finely sliced
● 1 red chilli finely diced
● 3 garlic cloves finely diced
● 1 tsp ginger grated
● 2 tbsp palm oil
● ½ tsp locust beans
● Sesame seeds
● Salt to taste
● Coriander to finish
● Lemon juice to finish
PREPARATION
1. Place the sliced okra into salted boiling water for 5 seconds, remove and submerge in ice water
2. Place the sliced broccoli into salted boiling water for 2 minutes, remove and submerge in ice water
3. Add palm oil to your pan and simmer on a medium heat for 10 minutes to remove impurities
4. Add the garlic, locust beans and ginger. Sauté until they begin to soften
5. Add the vegetables and toss until evenly mixed
6. Add salt to taste
7. Finish with the chilli, lemon, sesame seeds and coriander