Okro + Swiss Chard
- 20 medium sized okro fingers
- 1 bunch of rainbow swiss chard
- 6 basil leaves
- ¼ cup canola oil
- 1 cup cooked TPO -(Tomato Pepper Onions blend)
- 1 tbsp freshly grated ginger
- 1tbsp crayfish
- 1 tsp crushed garlic
- 1 tbsp salt
- ½ cup water
- 1 stock cube
- Wash all the veggies thoroughly
- Add the TPO, oil, garlic and ginger into the pot and set on a stove to cook.
- Add the stock cube, salt and crayfish and stir.
- Prep the okro by cutting off the head and tips.
- Add the prepped okro and basil into a food processor and pulse until roughly chopped.
- Pour chopped okro mixture into the cooking pot, add some water, stir and continue to cook.
- Cut up the swiss chard into small pieces.
- Add the chopped swiss chard into the pot, stir and cook for one more minute.
- Turn off heat and enjoy.
Recipe by OyaComeChop at https://www.oyacomechop.com/?p=1277
3.2.2929