![]() *Want a vegan version? Replace the beef broth with vegetable broth. *Spice it up! Add 1 tablespoon of red pepper flakes when you add the salt and pepper. *This dish is naturally allergy-friendly. Each will give the dish a different flavor. You can use your choice of rice instant, yellow, basmati, long-grain, or wild. *Want to make it a main dish? Stir in 2 cups cubed, cooked ham while simmering. Simmer for 10 minutes, stirring occasionally, until the liquid is reduced and slightly thickened. Cook for five minutes, stirring constantly, until the onion is tender, the garlic is fragrant, and the okra and tomatoes begin to shrivel. In a large skillet, over high heat, add the okra, tomatoes, onion, and garlic.Stir it and let it simmer for ten minutes. When the onions are soft and the okra and tomatoes begin to shrivel, reduce the heat to simmer and add the beef broth. You’ll want to stir it constantly during that time to keep it from sticking. Saute it on high for five minutes until the colors start to blend. Throw it all into the skillet with a little bit of oil-your choice, vegetable or olive, and top it with some salt and pepper. If you’re using large tomatoes, chop them into quarters. I used cherry tomatoes chopped in half, but you can use any type. Add in some minced garlic, chopped onion- don’t worry about chopping it too finely- and some tomatoes. Avoid pods that are longer than 4 inches because they are usually too hard to eat. Cut the tops and tails off the okra (stems and tips) and slice them in 1” pieces. It will be ready to eat-from prep to serving- in less than 30 minutes. This is a simple recipe, using only 7 ingredients, including salt and pepper. Once I’ve gathered them, I put them to good use in recipes like my Stewed Okra and Tomatoes. ![]() The sneaky pods continue to allude me several reaching an oversized 4 to 6 inches before I discover them lurking amidst the weeds that continually spring up. I’ve struggled to harvest them while they’re still young and tender. This year our garden has produced masses of the stuff. I hate the prickly feel of the pods as I wrestle them from their stalks in my garden. I love the crisp texture and crunchy coating it has when fried. Cook covered for 15 minutes.Okra has been both a friend and a foe to me. Add chicken sausage, corn, fire-roasted tomatoes, tomato sauce, lima beans, and all seasonings to the pan.Cook uncovered for 10 to 15 minutes to help eliminate some excess slime. Add okra to the pan and season with sea salt.Add butter and minced garlic, frequently stirring for 1 minute. Remove the kernels from the corn and set to the side (if using fresh ears of corn).There is much to learn about the richness of black cuisine, so take some time to learn more about the history of their cuisine and try other traditional recipes from the African-American culture. Okra is one of the ingredients brought from Africa for slaves to cultivate in the Western hemisphere. The African-American Culture has always had a unique relationship with food and drink-often connected by their shared experience of enslavement, immigration, systemic oppression, and scrappiness. It is sure to become part of your regular cooking rotation with a total cook time of 35 minutes. In honor of Black history month, we encourage you to try this Stewed Okra and Tomatoes w/ Chicken Sausage. There is nothing like a good stew to warm up in this cold weather.
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