Thursday, June 2, 2011

Okra Stew

OK, I do not hear too much about okra in NJ... it's one of "those foods" like grits... People in the NE seem to fear it... They say, "It's too slimy". and, I agree, if not done well, it can be slimy- Not too appealing sounding. But when made right, it is so tasty & another healthy, great side option.

Or a hearty, ratatouille-like, vegetarian meal. The okra & tomatoes blend together into a rich flavor & there are no worries about that rumored slime.

Okra is one of those greens that is so good for you. Learn to love it & it will supply you with Vitamin B6 & folic acid.

Okra Stew

  • 2 cups Okra, trimmed & cut into pieces
  • 2 TBSp Cornmeal
  • 2 TBSp Butter
  • 1-2 cups Corn, fresh or frozen
  • 1, 14 oz. can diced Tomatoes
  • 1 cup Water
  • S & P

In a large bowl, coat the okra with the cornmeal. 

Melt the butter on Medium-High in a large skillet. Add the okra in & brown in on all sides... Add in the corn, tomatoes & water, S&P... Bring to a simmer, then turn down the heat to Low/ Medium-Low. Cook until the sauce is thick, reduced down, about 45 minutes, stirring occasionally.

*Lishie tip- Try something NEW today! Be adventurous :)


  1. on our way home from FL, we stopped at a seafood place in SC. I figured this was the place to get okra, which was the veggie of the day, since when it came in my CSA last year, it went bad due to my not knowing what to do with it.

    Alas, it tasted like...stewed tomatoes. Amazing, considering it was served in, you guessed it, stewed tomatoes.