Author & Coach Leah Salmon
My parents are from Jamaica and Grenada, so these 2 foods were a part of my childhood, but I certainly enjoyed them more as an adult. I created this stew when I really felt like both okra and plantain, but didn’t want to make 2 separate meals. I hope you enjoy the contrasting taste and texture as much as I do.
By the way, if your initial reaction to this is “What, you can’t eat raw plantain or okra” you’re not alone, pretty much everyone I introduce this too has the same reaction, but here’s the deal, plantain are commonly eaten raw when ripe and from all the research I’ve done, it’s safe (and delicious) to eat okra raw too.
Before you judge this humble dish, the next time you have these ingredients on hand, please try it, you won’t regret it.
You’ll need:
- 2 ripe plantain
- 12-15 okra (sometimes called lady fingers)
- 3 medium tomatoes
- 1 lemon juiced
- 4tbps of tamari (an alternative to soy sauce that has no sugar or msg, if you can’t find tamari, you can use a couple pinches of salt)
- 4tbsp of olive oil
Directions
Simply peel and dice the plantain, top and tail the okra and dice them, dice the tomatoes, then combine everything in a bowl with the tamari, lemon juice and olive oil and let it marinate for about 15 – 20mins before serving on a green salad or just with a big lettuce leaf
Leah’s Note: You can actually take the finished product, put it in a pan with a little water and cook it for about 5mins if you want to share the meal with people who want a cooked meal. A few very finely chopped slices of chilli pepper mixed into give this a true tropical kick.
This recipe was taken from my raw food recipe book, available in ebook format from http://www.leahsrawfoodfeast.com
Enjoy, Take care and stay healthy
Leah Salmon
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