Stewed Okra w/ Tomatoes

Stewed okra.. sooo good.

When you cook okra, it begins to release a gel-like juice (similar to cactus and aloe). By adding water and stewing, you can eliminate this gooeyness.

---

Stewing : Ready in 20 minutes

The key to tasty stewed Okra? Start with fresh okra.

After looking into all of the amazing health benefits, you’ll want to taste this veggie for yourself.

Check out my follow-up post to learn more!

---

Prep

Preparing this dish is super simple. Gather your ingredients and find a nice clean space in your kitchen to work.

After many years of messy counters, I learned to use mixing bowls to toss ingredients in as they are prepped. Since these ingredients will cook at different times, be sure you use multiple bowls.

Dice your onion and tomato. Sort them into your mixing bowls if you are using them.

Slice Okra and place into a 3rd bowl.

---

Cook

Use your judgement when adding oil to a pan. Turn up the heat to med-high and sauté the onions.

After about 5 minutes you can add the okra.

Salt and pepper based on your personal preference.

In my house, we like to salt liberally. But to each his own- no judgements here!

Cook until the okra becomes tender. Yes, you can taste test.

You’ll start to see the okra ‘sweat’ a gel-like juice.

At this point you can toss in the tomatoes, cumin, garlic, and other seasonings. Cook for at least 2 minutes.

You’ll notice a lovely aroma. You’re on the right track. Taste test again and adjust your seasonings as needed. With practice and repetition you can learn to balance these delicate flavors.

Now, add water and bring to a light boil.

Stew for 10 minutes.

---

Option

My inner Mexican can’t help but add this additional step. It honestly transforms this dish!

Throw in fresh cilantro during the last 5 mins of cooking. If you prefer the taste of cooked cilantro, you can go ahead and add this along with your other seasonings in step 6.

---