Serves: 4
Ingredients
500 gr sambal Asian okra
1 large onion
6 cloves garlic
6 tomatoes
1 tsp coarsely ground black pepper
1 tsp turmeric
1 ½ Tbs coarse Atlantic sea salt
1 Tbs coconut oil

Directions
Stem and rinse okra. Place on paper towel and dry in the sun for 30 minutes. Chop onion, garlic and tomatoes. In a wok or deep pan, stir fry onion with coconut oil until browned. Add tomatoes, garlic and spices. Stir fry for 5 minutes. Add okra and bring to the boil. Cover partially, lower flame and simmer for 1 hour.
Serve on a bed of whole rice, quinoa or pearl barley.