The Abqaiq Cookbook - 1973

1 pound okra
1 small green pepper
1 small onion
6 slices bacon
4 fresh tomatoes, peeled
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Wash okra well, cut off stem end. Leave whole if small or split lengthwise if large. Cook in 1/4 cup of water until barely tender; drain. Cut bacon into small pieces and fry until crisp. Remove from fat and drain on paper towels. Chop onion and green pepper; sauté in bacon drippings until golden brown. Cut tomatoes into small pieces and add to onion, green pepper mixture. Simmer slowly until tomatoes are cooked. Add seasonings to taste. Add to cooked okra. Heat 5 - 10 minutes and serve.

Yield: Serves 4 to 6

Jean Heard, Abqaiq