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Kwame Onwuachi shares the recipes for two of his favorite comfort foods. Kwame Onwuachi. Updated March 28, 2024 at 2:52 PM. Chef, ... Crispy Okra by Kwame Onwuachi.
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Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.)
1. In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes. 2. Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest.
[7] [8] Medicine in the medieval Islamic world considers okra a medical plant; and according to physician Ibn al-Baytar, okra has "cool" and "moist" traits, and is "the 'moistest' of all vegetables" (which is undesirable). [7] Early Persian references mention bamia (okra with lamb) as an Egyptian recipe, [7] but the exact history is unknown.
Examples of oily fish include small forage fish such as sardines, herring and anchovies, and other larger pelagic fish such as salmon, trout, tuna, swordfish and mackerel. [1] Oily fish can be contrasted with whitefish, which contain oil only in the liver and in much less overall quantity than oily fish.
Raw fish dressed with olive oil, sea salt, and citrus. E'ia Ota Tahiti Raw tuna in lime and coconut milk Esqueixada: Catalan Salad based on raw cod, tomato and black olives. Gravlax: Nordic: Raw salmon, lightly cured in salt, sugar, and dill.
Brandade – Emulsion of salt cod, olive oil, and potatoes; Esgarret – Valencian cod dish; Esqueixada – Catalan fish salad; Fish and brewls – Newfoundland dish of cod and hardtack; Stamp and Go – Jamaican fritter of saltfish