I am in love with this okra recipe! It is very easy, and good enough to convince anyone that okra deserves its place on the American plate. This recipe is quick and easy, so you can make it in a flash.
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If you like farm fresh produce as much as I do, you might like these other posts of mine!
When I was growing up in Oregon. Okra was one of those foods that we just never ate. None of us northerners knowing that to the south of us there was a very reliable food crop.
I moved to Oklahoma and one of the first plants we tried to grow in the southern climate was okra. I was absolutely stunned at how beautiful this plant is. The large yellow flowers give way to some very fast growing and nutritious fruits.
The sliminess of okra had been talked about around me for years. Thus far, we have eaten mostly fried okra and stewed okra. I had no idea that okra could be so desirable as table fair until I tried this recipe.
INGREDIENTS FOR STEWED OKRA
- Okra
- Tomatoes
- Onion
- Turmeric
- Olive oil
- Salt
- Pepper
- Red pepper flakes (optional)
HOW TO MAKE STEWED OKRA
- Slice your okra into bite sized pieces. Not too big and not too small.
- Fry the okra in olive oil on medium heat. The idea here is to dry out the okra.
- Many people who don’t like okra don’t like it because of the sliminess of it. Frying it in this way will dry out the okra and make it less slimy.
- Frying it will also brown the outsides of the okra and add a delicious flavor!
- Fry it until crispy and brown on the skins of the okra.
- Cut the tomatoes and onions into chunks that can fit in your blender.
- Pack them in your blender in no specific order.
- Blend the onions and tomato to make a tomato and onion purée.
- Add the purée and seasonings to the fried okra. Cook the ingredients down, on medium-low heat for about 20 minutes.
- We want the water to evaporate out so that the dish develops a nice, thick sauce.
- If the juice evaporates out before the okra is cooked, then just throw a cover on it. You can add more water if you need to cook it for longer as well!
- After the sauce has reduced it makes a perfect mix of flavors and textures!
- The okra will be perfect tenderness and the onion and tomato sauce has cooked down and brought out the sugars in the vegetables. The fresh taste of the okra with the rich acidity of the tomatoes makes a great relationship.
RECIPE VARIATIONS AND TIPS
- This recipe is open to interpretation! If you don’t like onion, leave it out!
- Add some cream to give it a delectable creaminess.
- Toss in some golden couscous or other grain to make it a main course!
- Add some other vegetables like, garlic, bell peppers, fresh cherry tomatoes, or carrots to give it some extra flavor and nutrition!
- Add your favorite seasonings! You couldn’t go wrong with some chili powder, curry, garlic powder, smoked paprika, the list goes on and on.
Other recipes to try:
- Homemade Blackberry Jelly
- Lemon White Chocolate Cheesecake – This is literally the best cheesecake in the world. If you need a dessert after stewed okra, this is the one!
EASY STEWED OKRA RECIPE
I am in love with this okra recipe! It is very easy, and good enough to convince anyone that okra deserves its place on the American plate. This recipe is quick and easy, so you can make it in a flash.
Ingredients
- Okra
- Tomatoes
- Onion
- Turmeric
- Olive oil
- Salt
- Pepper
- Red pepper flakes (optional)
Instructions
- Slice the okra into bite sized pieces. Cook the okra on medium heat until brown, and a little crispy on the outsides, and has dried out the okra some.
- Blend up tomato and onion in a blender. Once the okra has browned enough, pour the tomato purée over the okra.
- Add seasonings and let it stew on medium-low heat, covered, for about 20 minutes until the okra cooks thoroughly.
- Remove from heat when the sauce is thick and the okra is cooked thoroughly.
Notes
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I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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