Mr. Sweden is off on a business trip, so tonight I cooked myself some okra. Considering that the only way he can stand to eat it is rolled in cornmeal and fried, I don’t cook much okra these days. (A good post from Renee Studebaker: All I am saying is give okra a chance)
My favorite way of cooking okra is stewing it up with tomatoes: delicious in its simplicity. (Close second: a simple bhindi bhaji.) It’s sort of like gumbo’s little brother, combining an African vegetable with a classic Native vegetable cooking method. (BTW, for a Virginia gumbo involving lima beans and squash, see Mrs. Mary Randolph’s 1824 The Virginia Housewife; or, Methodical Cook.)
And, like gumbo, I usually serve it over rice. But, after gorging on the dirty rice the other day, my blood sugar doesn’t need more fluffy white stuff. I wasn’t in the mood for brown rice, so briefly considered quinoa. Finally, I settled on some mush.
The flavor and texture combination worked really, really well. And so did the leftover sausage-alike, which I made into patties because it needed eaten up. 🙂
Stewed okra and tomatoes
- A medium onion, chopped
- 1/2 a green pepper, chopped
- 2 cloves of minced garlic
- 1 lb. (500g) frozen okra — I prefer sliced, but had a bag of trimmed whole baby okra
- 14 oz. (400g) can of chopped tomatoes
- Seasoning — today, I used some adobo seasoning with pepper, a little extra salt, a tiny pinch of sugar to balance the flavor, and some red pepper flakes
- Some oil, if you want — I went for a splash of fairly neutral sunflower oil today, both to bring out flavor and because I need the calories!
Put the onion, pepper, and garlic in a pot. Add the frozen okra, and pour the tomatoes over the top. Add the seasoning. If you’re using fresh okra, it might need a little water added. Cook it over medium heat until it’s starting to thaw out, stirring occasionally, then cover the pot and let it simmer for about half an hour. When the onion is translucent and softened, it’s ready to eat!