(by Seymone Kelly)
3 lb. okra, fresh or frozen
3 T. vegetable oil
6 medium slices of fatback
seasoning salt
black pepper
Cut and discard the tips and ends from the okra, and cut into slices.
In a frying pan, heat oil and fry fatback. Set fatback aside.
Add okra to the pan with a little water.
Cover and cook over medium-low heat for about 20 minutes.
Add seasoning salt and black pepper.
Return fatback to the pan, cover, and cook about 10 more minutes more.
(Read Harlem Bound, the story that accompanies this recipe.)
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