The Unorthodox Epicure — Southern Stewed Okra & Tomatoes

The March 29, 1976 issue of The New Yorker magazine featured one of the most poignant covers ever. It was a drawing that showed a New Yorker’s view of the world. Except, beyond the Hudson River, there really wasn’t anything except the Pacific Ocean. Why am I telling you this? Because this was my view on Stewed Okra and Tomatoes for more than 40 years.

Growing up in northeast Texas, I recall okra and tomatoes filling garden plots aplenty. From the time tomatoes were turning pink and okra pods began protruding from yellow blooms, they were paired on menus far and wide. And one of the most popular dishes was stewed okra and tomatoes served over rice.

I thought this was strictly a Southern thing, until I learned it was also a Creole specialty. And a regular on dinner tables in the Middle East. Not to mention, the continent of Africa. The only major differences are a few herbs, a vegetable or two and perhaps some lamb. Shows what I knew.

If you’ve never tried this simple dish, just know that this okra isn’t the slimy stuff you remember. For starters, you’ll be sir frying the sliced pods, which will eliminate some slime on its own.  The acid from the tomatoes takes care of the rest, leaving you with a delicious bowl of summer.

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Southern Stewed Okra & Tomatoes

Southern Stewed Okra & Tomatoes — A delicious bowl of summer

Southern Stewed Okra & Tomatoes

 

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Ingredients

• 1 lb – Fresh okra, sliced thinly or into chunks (pictured)
• 2 – Ripe tomatoes (large), diced
• ¼ cup – Diced onion
• 3 slices – Thick cut bacon -or- 1 TB – Neutral oil (vegetable, canola, grapeseed, etc.)
• ½ cup – Water or vegetable stock
• ¼ tsp – Cayenne pepper (optional)
• 2 tsp – Kosher salt
• 1 tsp – Freshly ground black pepper

Instructions

1. In a large saucepan, render fat from bacon by cooking on medium heat for about 5 minutes (if using oil, skip this step and just add 1 TB oil to pan).
2. Raise heat to medium high and add okra; stir-fry for about 5 minutes, then add onions.
3. Reduce heat to medium and cook okra and onions together until onions are slightly softened, about 3-5 minutes.
4. Add tomatoes, water/stock and cayenne (if using); cover and reduce heat to medium-low.
5. Simmer, stirring occasionally, until okra and tomatoes have become tender, about 15 minutes.
6. Season with salt and pepper.
7. Serve over rice.

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