Okra & Tomato Stew - cook for your life- southern- anti cancer recipes- cook for your life
Okra & Tomato Stew
Servings: 4
Prep time: 20

I didn’t like okra for years. Wouldn’t eat it. I found it squishy and slimy with no redeeming features. That was until I ate it at Dye’s Gullah Fixin’s in Hilton Head, South Carolina. I now have the zeal of the converted!

This Okra & Tomato Stew recipe is simple and delicious. It owes as much to Indian cooking as to what I tasted at Dye’s, and it’s really good. The trick is to cook the cut okra over high heat for a couple of minutes to seal them before adding the tomatoes and liquid.

Preparation

    1. Prepare the quick tomato sauce as outlined here.
    2. In a sauté pan with a tight fitting lid, heat olive oil or medium-high heat.  Add onion and ginger and cook until softened.
    3. Add the okra and salt and cook, stirring for 2 – 3 minutes.  Add turmeric and cook for 1 minute more stirring constantly.
    4. Add the tomato sauce and cook for 1 minute, then add ½ cup of water, cover and cook for 5 minutes.  Uncover and cook for 3 minutes or until there is little liquid in left the pan, and the tomato sauce has thickened and coats the okra.

Ann's Tips and Tricks

This is a really simple dish, so the ingredients have to be good. Be sure to buy small, fresh, green okra pods that are as crisp and unblemished as you can find.

 


Comments

{{ reviewsOverall }} / 5 Users (0 votes)
RECIPE RATING0
What people say... Leave your comment
Order by:

Be the first to leave a review.

Verified
{{{ review.rating_title }}}
{{{review.rating_comment | nl2br}}}

Show more
{{ pageNumber+1 }}
Leave your comment

Your browser does not support images upload. Please choose a modern one

RELATED ARTICLESMORE FROM AUTHOR