12 large okra
100g minced meat
1/4 cup pine nuts (optional)
2-3 tbs tomato paste
1/3 cup fresh coriander, finely diced
2 cloves garlic
pinch of: salt, pepper, mixed spice
In a pan, add the minced meat, pine nuts, salt, pepper and mixed spice.
Cook for a few minutes, making sure you keep breaking up the meat so it doesn’t clump.
Leave aside to cool.
Wash the okra, and cut the top (stalk) off.
Using a zucchini corer, core out the seeds and any flesh – if this is extremely difficult to do, then just use the corer to push the seeds to the bottom of the okra to make room for stuffing. I used a skewer alongside the corer to help me get the insides out.
Wash the okra, fill it with water and shake with the opening face down, this will help get any seeds out.
Heat up a deep fryer and pop the okra in when the oil is hot enough to make a piece of flat bread turn golden brown.
Fry the okra for 5 minutes.
Using a pair of tongs or frying colander, remove the okra from the deep fryer, making sure to “pour” out any excess oil from it’s inside. Be careful not to rip the okra as it will become fairly soft.
Leave the okra to cool. In the meantime, fill half a small-medium pot with water (enough to immerse the okra) and bring to a simmer.
Add the tomato paste to make a broth, and turn the heat down completely.
When the okra has cooled, begin to stuff it with the minced meat and nuts. Be careful not to over stuff it! You should leave about a nail’s length between the opening of the okra and the stuffing inside.
Repeat this stuffing process for all the okra.
Turn the heat up to medium-high (under the broth).
Place the okra in the pot and cover. When the broth boils, turn the heat down to medium-low and cook for 30 minutes.
Remove the lid and add the corriander, and garlic. It is up to you to crush the garlic or pop it in as whole cloves, I prefer to crush them.
Add a pinch of mixed spice and salt into the broth and cover.
Cook for a further 20 minutes.
As it cooks, I suggest you make some rice to eat the okra with, however this is completely optional!
Serve with a little bowl of broth per person and your favourite bread.