𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐎𝐤𝐫𝐚 𝐰𝐢𝐭𝐡 𝐙𝐞𝐬𝐭𝐲 𝐃𝐢𝐩𝐩𝐢𝐧𝐠 𝐒𝐚𝐮𝐜𝐞

 This recipe comes from Jon Jackson at Comfort Farms in Milledgeville, Georgia, and is using the Motherland Okra variety.

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

1 lb. fresh okra (all of similar size)

3 T. olive oil

1 t. smoked salt, such as Bourbon Barrel Smoked Flake from Bulls Bay Salt Works

1/2 t. black pepper

𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒

1. Split the okra in half longways. Place it in a one-gallon zip-close bag with the other ingredients, then shake the bag until the okra is covered with the seasoning and oil.

2. Preheat the oven to broil.

3. Place the Motherland okra on a baking sheet and roast until you achieve the perfect char without burning it. Throughout African indigenous culture, the art of char is important for open-fire cooking, as it signifies that the food is cooked thoroughly. Africans avoid eating anything raw. Because living in the bush is a tough life and disease is rampant, stewing and roasting food is essential to prevent food-borne illnesses.

𝐙𝐄𝐒𝐓𝐘 𝐆𝐀𝐑𝐋𝐈𝐂 𝐌𝐀𝐘𝐎 𝐝𝐢𝐩𝐩𝐢𝐧𝐠 𝐬𝐚𝐮𝐜𝐞

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

2 large cloves (or 4 small cloves) garlic, roasted and mashed

1/3 c.regular or vegan mayonnaise (Jon uses Duke’s mayo)

2 T. freshly squeezed lemon juice

1/2 t. dijon mustard

1/2 t. coarse salt, such as Bulls Bay Salt Works Red Mash salt

Black pepper to taste

𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒

Combine all ingredients and whip together for a wonderful dipping sauce.