I love okra, but I’ve never cooked with it before, so this week has been good for stretching my cooking chops. After a quick search, I found a pretty comprehensive recipe for what came in the CSA this week, an okra, potato, and tomato tagine. I know it’s not authentic, but the Internet is impossible to search.
I didn’t follow the recipe exactly, using all of the potatoes (I boiled them for 5 minutes first) and okra, plus one of the giant heirlooms (I left the skin and seeds intact), and most of a bunch of parsley (instead of any cilantro), all from yesterday’s CSA. I used shallots for onions, doubled the garlic, added juice from half a lemon instead of preserved lemon, and omitted the saffron. I also winged it with the spices, and just shook a bunch of each of them into the pot.
It did burn a bit on the bottom, so I probably should have stirred it up a few times while it was simmering. It tastes incredible, so I don’t think I made any mistakes. If anything, I should have added more salt when seasoning, or to the water I was boiling the potatoes in.
Rhubarb Season 