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Nope, I am an okra fan. Have you ever tried roasting the peppers, and then peeling them? Should be easier to digest, it's the tough shiny skin that makes them hard to digest. Easy way, but time-consuming, skewer with a fork, hold over a gas fire, rotate, you are charring the skin. Another way, split, put under the broiler. When the skin is black and blistered, put the pepper in a paper bag. After it cools, slip off the skin. But this isn't the proper way to cook for okra. Just a suggestion, if you ever care to try it, the peppers are so succulent. |
