Spicy Stewed Okracomments (11) October 2nd, 2013
3 tablespoons olive oil
About 1 1/2 cups chopped onion
About 4 cups okra slices (about 5/8-inch thick)
3 cloves garlic, sliced crosswise
About 2 cups chopped tomatoes, fresh or canned
1 habanero chile pepper, minced
Freshly ground pepper
I didn't grow up eating okra, so it was an acquired taste-actually not so much the taste-as the mouthfeel. Some people are put off by the mucilaginous quality of the pods; often described as slimy. This trait creates a wonderful thickener for soups and stews and is used in gumbos. If you don't like it hot… leave out the habanero… or use a jalapeño for less heat. This can be served as a side dish, or over rice, grits or polenta. As for herbal options, sometimes I add flat-leaved parsley and/or sweet marjoram.
Heat the oil in a non-reactive sauté pan over medium heat. Add the onion and stir for a minute or two. Add the okra and stir for 3 or 4 minutes.
At first there will be strings of mucilage coming out of the okra slices. Continue stirring until the strings are gone.
Add the garlic and tomatoes and stir and cover a few minutes. Add the habanero and season with salt and pepper, stir and cover for another minute or two. Test the okra for doneness; it should be tender though still have a bit of a crunch. Serve hot, warm or at room temperature.
posted in: okra, spicy stewed okra