Guinean Okra Sauce Recipes

CAJUN FRIED OKRA WITH CREAMY CHILI SAUCE

Steps:

• OKRA-Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.).
• In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice.
• Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
• Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.).
• Remove from oil, drain on paper towels, and then serve immediately.
• CHILI SAUCE-In a small bowl, combine all ingredients, stirring well. Cover and chill.
• HOUSE SEASONING-Mix ingredients together and store in an airtight container for up to 6 months.

GUINEAN PEANUT SAUCE WITH BUTTERNUT SQUASH

Steps:

• Place the butternut squash in a saucepan with water to cover. Bring to a boil and then simmer, covered, until the squash is tender, about 20 minutes. Drain, reserving the cooking liquid.
• Combine the peanut butter, tomato, and warm water in a bowl. The authentic way to prepare this is to squish it together by hand -- but a food processor works, too.
• Heat the olive oil in a skillet over medium-high heat. When the oil is hot, add the onion slices and cook for 2 minutes. Add the peanut butter mixture, the minced garlic, the bay leaf, black pepper, and about 1/2 teaspoon salt. Stir to combine, then bring to a boil.
• Reduce the heat to low and simmer the peanut sauce, adding the reserved cooking liquid as needed, for 15 minutes. The consistency should be similar to a thick soup.
• Stir in the butternut squash and simmer for an additional 15 minutes. Add the lemon juice, and taste to adjust the seasoning.

GUINEAN OKRA SAUCE

Steps:

• Fill a large pot with water and bring to a rolling boil over high heat. Once the water is boiling, stir in the frozen okra and return to a boil. Cook the okra uncovered, about 8 minutes. Drain well in a colander set in the sink, but do not rinse. Trim the stems off the okra.
• Place the trimmed okra, chile pepper, garlic, lemon juice, and salt into a food processor. Process until smooth, about 30 seconds. Season to taste.

CRISP OKRA IN YOGURT SAUCE

Steps:

• Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
• Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
• Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
• Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.

SPICY SPAGHETTI WITH OKRA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Remove from heat.
• Combine spaghetti sauce, okra, sausage, water, mushrooms, hot sauce, onion, bell peppers, garlic, and olives in a large pot; bring to a simmer. Rinse ground beef and add to the pot. Continue to simmer for at least 1 hour.
• While sauce simmers, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Spread spaghetti on serving plates. Cover each with some Cheddar cheese. Add some sauce and top with Parmesan cheese.