Moroccan Okra with Tomatoes

Okra. Hell to some; Heaven to others. Cafe Drake is firmly in the latter category, but for those of you squeamish to okra's slimy consistency, cook the pods whole and trim only the very very tip of the vegetable. This preparation will keep most of the viscous solution inside and result in a much "drier" finished product. And oh yeah, of course it's Moroccan - our food crush of the month.

MARQA BEL 'L'MLOUKHIYA (OKRA WITH TOMATO SAUCE)

3 T. olive oil / 1 chopped onion / 2 crushed cloves of garlic / about 1 lb fresh okra (trimmed as above) / 1 14-oz can crushed tomatoes / 2 t. sugar / about 3 T. or so lemon juice / 3 large handfuls of chopped cilantro

1. Cook the onion in oil for five minutes over medium-high heat. Add garlic and cook for only one minute longer.


2. Add the okra and cook for 5 minutes, stirring only as needed to prevent burning.


3. Add the tomatoes, sugar and lemon juice and simmer - covered -for 5 more minutes.


4. Stir in the coriander and cook covered on very low heat for 5 more minutes.


5. Serve hot and seasoned with salt.