Okra and Crayfish Salad

Name: Okra and Crayfish Salad
Yield: 8
Ingredients: 1 1/2 cups of finely chopped onion (220 g); 1 tablespoon of olive oil; 800 grams of okra, cut in half; 1/4 cup of cooked crayfish (40 g); 1 1/2 cups of tomato puree (370 g); 1/2 teaspoon of ground cumin; 2 tablespoons of vinegar; 1/2 teaspoon of garlic powder; 1 pinch of salt; 1/4 teaspoon of malagueta pepper or finger pepper, finely chopped; 1 mashed garlic clove

1
1 1/2 cups of finely chopped onion (220 g)
2
1 tablespoon of olive oil
3
800 grams of okra, cut in half
4
1/4 cup of cooked crayfish (40 g)
5
1 1/2 cups of tomato puree (370 g)
6
1/2 teaspoon of ground cumin
7
2 tablespoons of vinegar
8
1/2 teaspoon of garlic powder
9
1 pinch of salt
10
1/4 teaspoon of malagueta pepper or finger pepper, finely chopped
11
1 mashed garlic clove

Ingredients

1
1 1/2 cups of finely chopped onion (220 g)
2
1 tablespoon of olive oil
3
800 grams of okra, cut in half
4
1/4 cup of cooked crayfish (40 g)
5
1 1/2 cups of tomato puree (370 g)
6
1/2 teaspoon of ground cumin
7
2 tablespoons of vinegar
8
1/2 teaspoon of garlic powder
9
1 pinch of salt
10
1/4 teaspoon of malagueta pepper or finger pepper, finely chopped
11
1 mashed garlic clove

Directions

1
In a medium pan, cook the onion in olive oil over medium heat until golden (about 3 minutes)
2
Add the okra and stir-fry with a wooden spoon until it turns greenish-black (about 5 minutes)
3
Add the remaining ingredients, mix well, and let simmer
4
Cover, reduce heat, and cook until the okra is tender (about 10 minutes)
5
Transfer to a medium bowl and let cool
6
Cover with plastic wrap and refrigerate for about 45 minutes before serving
7
91 calories per portion