Spicy Stewed Okra

comments (11) October 2nd, 2013

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cookinwithherbs susan belsinger, contributor
thumbs up 1 user recommends

Saute the sliced okra with the onions for this dish. Once the strings disappear, your okra will not be slimy. Click on other pix to enlarge and read captions.
Tomatoes are a great companion to okra--the very stuff gumbos are made of.
Pick your okra pods when they are about 3-inches long. The flowers are usually a creamy white with a deep claret-colored center.
Saute the sliced okra with the onions for this dish. Once the strings disappear, your okra will not be slimy. Click on other pix to enlarge and read captions.Click To Enlarge

Saute the sliced okra with the onions for this dish. Once the "strings" disappear, your okra will not be slimy. Click on other pix to enlarge and read captions.

Photo: Susan Belsinger

Ingredients:
Serves 6

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
Salt
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

Comments (11)

kerrystone65 writes: My favorite veg
Posted: 2:21 am on October 26th
ZoeNevile writes: awesome.
Posted: 1:34 am on October 12th
Anniebranett writes: so yummy i cant control my mouth watering
Posted: 2:11 am on September 16th
guydixon21 writes: This is tasty.
Posted: 11:51 pm on August 26th
peterjonson writes: its very spicyyyyy.
Posted: 5:19 am on October 23rd
tobyrice writes: yummy food......
Posted: 11:54 pm on October 20th
peterjonson writes: i like it...
Posted: 1:03 am on October 17th
johan1 writes: its nice.
Posted: 1:49 am on October 15th
stevejon writes: very nice...
Posted: 12:35 am on October 15th
jakerios writes: very yummy
Posted: 12:15 am on October 13th
JonMaxwell writes: wow nice and thanks for share....
Posted: 4:40 am on October 8th
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