Ingredients
1 dried carob pod – broken into small pieces (or 1 tbsp carob powder for a milder flavor)
10-12 fresh okra pods – washed, trimmed, and halved
5-6 fresh guava leaves – washed
2 tbsp olive oil
1 small onion – finely chopped
2 cloves garlic – minced
Salt and black pepper – to taste
1/2 tsp ground cumin (optional)
Fresh lemon wedges – for serving
Instructions
Prepare an Infusion: In a small pot, bring 1 cup of water to a boil. Add the guava leaves and let them simmer for 5 minutes to infuse. Strain and set the infused liquid aside.
Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
Add the Okra and Carob: Add the okra halves to the skillet and cook for 5-7 minutes until they start to soften. Stir in the carob pieces or powder and continue to cook for an additional 2-3 minutes.
Infuse with Guava: Pour in the guava leaf infusion and stir well. Season with salt, black pepper, and optional cumin. Cover the skillet and let the mixture cook for another 5-10 minutes until the okra is tender and the flavors are well blended.
Serve: Transfer the stir-fry to a serving dish and garnish with fresh lemon wedges. Serve warm as a side dish or with rice for a complete meal.
Enjoy.