Quiabo refogado (Sautéed Okra)

Quiabo refogado (Sautéed Okra)


Okra is a widely used vegetable in African, Asian and Latin American traditional cuisine and, little by little, its delicate flavor and good looks are also getting its well-deserved place in the top chefs kitchens.
This “basic” recipe is a Brazilian daily recipe, served with “rice and beans” to accompany meat dishes. You can also sautée the okra in a saucepan and, at the end of cooking, carefully crack some eggs over the sautéed, cover the pan and cook over low heat until the egg whites begin to harden slightly.


• 500 g okra
• 1/2 onion
• 1 garlic clove
• 3 tablespoons olive oil
• salt
• ground pepper or chilli pepper
• lemon juice

Preparation method

  1. Wash the okra and dry it well. Sprinkle with lemon juice, rub gently with your fingertips and set aside for 15minutes. It is the way to eliminate the okra slime factor.
  2. Chop the onion and garlic and set aside.
  3. Wash the okra under cold water to remove the lemon juice.
  4. Slice off tops and ends of okra and discard. Cut the remainder into small chunks.
  5. Sauté the chopped onion and garlic in the olive oil.
  6. Add the chopped okra, ½ cup water and season with salt and pepper. Reduce the heat and simmer covered until soft. It takes about 15 minutes.

Posted on: 07 September 2012