Although okra, a tapered green pod, originated in Africa, it is featured widely in Creole cooking where its gummy sap thickens gumbos naturally and in Middle Eastern cooking where it is used in meat and vegetable stews. Here it is given an intriguing touch with the addition of allspice and lemon juice and simmered along with beef, tomatoes and green peppers. For 4 servings you will need:

1 lb. fresh okra or 2 pkg. (10 oz. each) frozen (slightly thawed)
1 lb. ground beef
1/4 c. butter
1 onion, chopped
1 clove garlic, minced or pressed, optional
2 c. chopped canned tomatoes or 4 fresh tomatoes, chopped
2 1/2 c. water or beef broth
1/4 c. tomato paste
3 tbsp. lemon juice
1/4 tsp. allspice
1/4 tsp. black pepper
1/4 tsp. red pepper or 1/4 tsp. paprika
2 tsp. salt
1/2 c. sliced green pepper

1. Wash fresh okra thoroughly. Remove caps. If okra, fresh or frozen, is small, leave whole. If large, cut crosswise into 1 1/2 inch pieces. Set aside.

2. In large saucepan, saute beef in heated butter until lightly browned. Add onion and garlic, if used. Saute 2 to 3 minutes longer.

3. Stir in tomatoes, water, tomato paste, lemon juice and seasonings. Bring to a boil. Reduce heat.

4. Cover and simmer about 15 minutes. Add the okra and green pepper. Simmer 20-30 minutes longer or until okra is tender.

Tips: If you wish, you can substitute cubed round steak for the ground beef. When buying fresh okra, choose pods that are crisp and not bruised or wilted.

Good served with: Rice pilaf and almond tart for dessert. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.