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Afro-Brazilian Okra Salad

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By Cherie Hamilton

Posted July 23rd, 2007

This article is reprinted with permission from Brazil: A Culinary Journey (Hippocrene Cookbook Library), by Cherie Hamilton, (2005, Hippocrene Books)

Brazil: A Culinary Journey (Hippocrene Cookbook Library)

Servings:	6
Author Notes:	Okra is a very popular vegetable in the northeast of Brazil. It was brought by slaves from the west coast of Africa and is a principal ingredient in many of the dishes associated with the Afro-Brazilian religious sects (Condomblé and Macumba). The following dish is often served with grilled fish.
Ingredients:	Salad: 2-1/2 pounds okra 1 teaspoon salt Vinaigrette: 2 onions, finely chopped 6 garlic cloves, minced 3/4 cup olive oil 1/4 cup red wine vinegar 3/4 teaspoon salt freshly ground black pepper 2 teaspoons Dijon mustard
Instructions:	Trim the ends of the okra and cut into 1/4-inch slices. Place the okra in a 4-quart pot with salted water to cover and bring to a boil. Cover, reduce the heat, and cook for 5 minutes. Drain the okra and place in a large bowl. Mix the remaining ingredients in a blender until smooth and pour over the okra while it is still warm. Mix well and serve at room temperature.