Okra with Onions – Quimbombó Con Cebollas

Clean the okras, use a tea towel to carefully shave off the fluff from the skin and blanch the fruit in hot salted water for three to four minutes. Rinse ice cold and drain well in a colander. Quarter the onions and chop the kitchen herbs.

Heat oil in a saucepan and cook onions until translucent. Add water and saute the onions in the closed saucepan until the water has completely evaporated. Add the garlic and sauté for a minute. Add the okras and season with salt. Heat briefly, season with cilantro and parsley. Sprinkle with a little black pepper if desired. Serve with lime wedges.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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