Recipe - Caribbean Okra Salad

2 tablespoon Vegetable oil
One half pound Fresh, small tender okra,
rinsed, patted dry, caps
trimmed
Salt
Freshly ground pepper
One fourth cup Water
1 tablespoon Strained fresh lime juice
1 small Garlic clove, finely minced
pn Ground allspice
One fourth teaspoon Bottled Caribbean or other
hot pepper sauce to taste
1 tablespoon Chopped cilantro

This delicious light salad comes from "Faye Levy's International
Vegetable Cookbook" (Warner Books).

1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.

2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip