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 :)