Okra and Unripe Grape

Vegetable gardens, vine-covered trellises, the chirping of cicadas, and the 'twilight gatherings,' (locally known as 'veggera'—gatherings held before sunset and lasting until nightfall during the summer, typically in the courtyards of houses).

Take a look at the recipe!

Summers in the village hold a special place in our hearts. The vegetable gardens, the rich flavours of the stews, the comforting shade of the vine-covered trellises, the rhythmic song of the cicadas, and the twilight gatherings, all create a tapestry of memories. The scent of flowers adds to the charm, painting a vivid picture in our hearts. However, one element stands out—the vine trellises. For the housewife, it's like having a summer lemon tree, symbolising comfort and familiarity.

Ingredients:

1 kilo of okra
2 bunches of unripe grapes
3 medium ripe tomatoes
2 dried onions
Olive oil
Coarse salt

Procedure:

Clean the okra by rinsing them under cold water. Then, using a knife, carefully remove the cap around the stem of each okra, being careful not to expose the seeds.

Wash the unripe grapes thoroughly and allow them to drain. Next, pluck the grapes from the bunches one by one, selecting only the good grapes. Using a wooden mortar and pestle, grind the grapes, then transfer the pulp to a colander. Press the pulp with your hands to extract all the juice.

Wash the okra thoroughly, then spread them out on a baking pan. Drizzle them with unripe grape juice and sprinkle with coarse salt. Leave them in the sun to dry.

Cut the onions into slices and sauté them with oil in a pot. Add the okra, mix well, and bring to a boil. Then, add the chopped tomato, salt, and just enough water to cover them. Simmer until cooked, avoiding stirring with a spoon; instead, gently shake the pot in a circular motion to prevent sticking. When the dish is ready, remove the pot from the heat and let it sit for a moment before serving.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association