Yield: 8 - 10 Servings
Ochro/Okra - 1 lb
Coconut Oil - 1/8 cup
Garlic - 1 tbsp (finely minced)
Scotch Bonnet Pepper/Hot Pepper - to taste (finely minced)
Onion - 1/3 cup (finely minced)
Pimento Pepper - 1/3 cup (finely minced)
Chive - 1/8 cup (finely minced)
Chadon Beni/Culantro - 1/8 cup (finely minced)
Salt - 1 tsp or to taste
Wash and pat dry ochro/okra.
Slice into thin rondelles (small round pieces).
Heat pot over medium heat.
Once heated, add oil and allow to heat up.
Add garlic, pepper, onion, pimento, chive and chadon beni.
Sauté in oil for 2 minutes.
Add ochro/okra and stir constantly.
Increase heat to high and continue stirring.
Do this until the ochro/okra is tender (about 10 minutes or so).
According to your personal preference, you can let the ochro fry longer to develop a crispy consistency.
Add salt to taste and enjoy!