Okra in Tomato Sauce (Molondrones)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

1 lb of okra
4 pancetta or bacon strips
4 cloves of garlic, finely minced
1 teaspoon of white vinegar
1 onion, finely chopped
1 green bell pepper
¼ teaspoon of freshly squeezed black pepper
1 tablespoon of tomato paste
1 chicken bullion
Salt to taste
¼ cup of parsley, finely chopped
1 cup of water
2 tablespoon of oil
1 teaspoon of red pepper flakes (optional)

TIP: Okra tends to be more gooey or sticky when they are cut into small pieces. You have the option to cut them in small slices or leave them whole

Trim both ends of the okra and pour them in a mixing bowl with sufficient water and 3 freshly squeezed limejuice to get rid of the goo or “baba.” Leave soaking for about 15 minutes

In a large skillet or pot, heat oil and sauté the pancetta or bacon

Add the onions, garlic and green pepper.

Sauté until translucent

Then add the tomato paste, ½ cup of water, chicken bullion, vinegar, salt & pepper and stir

Add the okra and stir. Continue to add the remainder of the water as needed

Cook, on low-medium heat, until okra is tender (30 minutes)

Serve with white rice or your favorite side dish