225g/8oz fresh okra, chopped into
150g/5oz celery, chopped
1 onion, chopped
1 small green pepper, seeded
2 garlic cloves, minced
225g/8oz tomato purée
400g/14oz canned chopped
200g/7oz cooked turkey, chopped
• Melt the margarine in a large frying pan. Add the okra and sauté for
about 5 minutes until the okra loses its shiny appearance. Remove the
okra pieces to a bowl.
• Add the celery, onion, green pepper and garlic to the pan. Sweat over
a medium heat until the onion is soft and transparent. Add the tomato
purée, tomatoes, 450ml/3⁄4pt water, okra mixture and turkey.
• Reduce the heat to low, and cook for 10 minutes or until the turkey is
heated through. Serve hot with rice.