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Okra (Fried) with Shrimp

Thanks to Judy Gopaul for this wonderful recipe!


  • 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


  • 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.

To Top

Onion Sauce


1 large onions
1 pt coating white sauce (use ½ pt each of onion stock and milk)


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

Orange Bread


½ oz yeast
¼ cup lukewarm water
¼ cup orange juice
2 tsp grated orange rind
½ cup sugar
1½ tsp salt
3 oz melted margarine
7½ cups sifted flour
3 eggs
1¼ cups warm water for mixing


  • 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.

Okra (Fried) with Shrimp
Onion Sauce
Orange Bread
Orange Sauce

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Last Updated on : Saturday, May 29, 2010
© This web site is Copyright Wayne Moses - 2018.