Believe it or not, I've never cooked with okra before! Its a standby in good old Virginia, but I usuallu come across the canned version and I never felt compelled to experiment with it. But when I saw box of fresh okra at Afro-Asia, I became curious. Luckily, Isa posted a recipe for Okra Gumbo w/ Chickpeas and Kidney Beans on the PPK a few weeks back, and I made a mental note to try it out. That ended up being a really good idea.
Isa's version is a lot quicker than most versions, even if you make a darker roux like I opted to. The end result is complete comfort food, toothy and creamy and a little sour from the okra, and the perfect receptacle for a bit of hot sauce. With some white rice and a beer you can pretend you're in steamy Louisiana (even if you're in freezing Berlin.)
Song of the day: Chuck Berry - You Never Can Tell