Okra Kimchi, by Diane

 I love okra, and wanted a creative green veggie for the week. I came across this recipe from @korean.roots to turn okra into kimchi and it could not have been easier! This was really good, and while you can have this fresh right away I liked it the more it fermented in the fridge!

Ingredients:

1.5 lb young okra, tops and tails removed and cut into 1 inch slices

4 tbsp kosher salt

1/2 small red apple, minced

3 green onions, chopped (green parts only or can use both)

4 cloves garlic, minced

2 tbsp white sugar

3 tbsp gochugaru (Korean red pepper flakes)

2 tbsp black sesame seeds

2 tbsp rice wine vinegar

1 tsp sesame oil

Directions:

1. Toss okra in salt, let rest up to 2 hours, rinse and drain 2-3 times. Okra should still be a little salty.

2. Combine okra with remaining ingredients.

3. Serve immediately or refridgerate/ferment in an airtight container.

Garifuna Hudut, by Diane

We were recently blessed with the presence of this amazing chef in Belize, Ivy Flores. We loved her cooking so much we went back breakfast, lunch and dinner for 3 straight days, and on the 4th day she taught us how to cook some of her cultural specialties. This was one of the dishes, and I have been craving it since I got back a few weeks back. This is EASY to throw together and the flavors are out of this world! I was afraid mine wouldn't turn out like hers, but I'm happy to report that it was spot on!!

Ingredients:

2 ripe plantains, cut into 2 inch cubes
2 unripe plantains, cut into 2 inch cubes
1 can coconut milk, full fat (we made our own with her, but I have since found it doesn't taste the same or have the same consistency, so canned is easier!)
Water
Chicken bullion or consume, about 2 tsp
3 green habanero peppers, whole
4 okra, whole (I couldn't find these in season so I bought frozen sliced)
2 cloves garlic, crushed
1/4 small white onion, chopped
2 tbsp. crushed oregano
Salt to taste
2-3 fish filets (tilapia, flounder, or snapper), cut into chunks
Garlic powder
Black pepper
Coconut oil
Optional: yams or sweet potatoes

Directions:

1. Boil water and add plantains, boil until fork tender. Let them cool completely and then mash with one clove crushed garlic. Set aside.

2. Pour the coconut milk into a soup pot, then fill the can back up with water and add to the pot. Add in bullion/consume, habaneros (keep whole- you don't want them to burst), okra, onion, remaining clove of garlic, and oregano to boil. Add in the sweet potatoes/yams now too if using. Reduce to a simmer uncovered.

3. Meanwhile, coat the fish in salt, pepper, and garlic powder, then fry in coconut oil until just cooked. Add into the soup along with pan drippings.

4. Simmer together for another 5-10 min, adjust seasonings (I found Goya works best).

5. To serve, grab a small ball of the plantain mixture and dip in the soup, or you can create dumplings out of the plantains and drop them in. All good!!!