Ideal for a vegetarian option, this dish is quick to make and tasty. Serve with a warm baguette for a complete meal.
1/2 cup cherry tomatoes, chopped
1 jalapeno, seeded and diced
1/2 onion, roughly chopped
3 garlic cloves, roughly chopped
400g okra (approximately 2 1/2 cups)
4 tbsp olive oil
2 tsp white wine vinegar
1 tbsp sugar
3 cups chicken or vegetable stock
Clean the ends off the okra and chop them in half. Roughly chop the onion and garlic. Seed and chop the jalapeno. Add the oil to a pot and heat. Once heated, add the onion, garlic and jalapenos. Season with salt and pepper. Cook for approximately 3 minutes.
Add the okra, tomatoes and vinegar and cook for an additional 3 minutes. Add the stock and sugar. Cover and bring to a boil. Reduce the heat and simmer until the stock is reduced and okra is tender.