Curried okra over Carolina gold rice from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 301) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tweedles81 on October 13, 2018

    This recipe was incredibly disappointing. We made it as written. First, it used up a lot of pans, which was annoying. But in the end, the flavors were bland and not appealing. It was almost like a wannabe peanut curry. No one wanted seconds. This was very disappointing, especially since I have loved all of the other recipes that I have tried from this book thus far.

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