Thanks to Judy Gopaul for this wonderful recipe!

Ingredients

• 1-2 lb okra (fresh)
• ¼ - ½ lb shrimp (optional)
• 1 medium tomato
• 1 small - medium onion (chopped)
• 1 blade of eschallot (chopped)
• 1 small - medium hot pepper
• Salt to taste
• 3 tbs oil

Preparation

• Wash and dry okra thoroughly. Then cut off ends.
• Cross-cut okra, making thin slices (¼" cart wheel shape)
• In a large frying pan, heat oil with medium fire. Lightly fry the shrimp.
• Add chopped onions, tomato, eschallot, hot pepper and okra.
• Occasionally stirring, cook uncovered for 10 to 15 minutes or until darker & tender.
• Add salt to taste and cook for another 5 minutes.

Note: Serve this with dhaal and rice or roti. You can also use frozen okra but omit washing them.

Ingredients

Preparation

• Make the white sauce.
• Add the chopped onions and season with salt and pepper.

Ingredients

Preparation

• Soften the yeast in lukewarm water. Place 2 cups sifted flour in a bowl. To 1¼ cups of water, add the orange juice, grated orange rind, sugar, salt and melted margarine.
• Add this to the flour in the bowl. Add the beaten egg and the yeast, and beat thoroughly.
• Add the remaining 5½ cups of flour to make a moderately soft dough.
• Turn out onto a lightly floured surface and knead until smooth (5 to 8 minutes).
• Cover and let rise in a warm place until double in size.
• Punch down, divide dough into equal portions and shape into loaves.
• Place in greased pans and allow to rise again.
• Bake in a moderate oven (375°F) for about 45 minutes. When done, brush the tops with melted butter.