Surprise! It’s slimey!

Yet another recipe inspired by what’s available at the market. Thank you to Fair Food Farmstand for providing such a great variety!

My first encounter with okra was in the form of gumbo in New Orleans. While the seafood in gumbo was good, my favorite part was the thick and slippery consistency of the stew itself. I made gumbo at home with filé powder and it was tasty, but the consistency was not satisfying. I have yet to touch that bottle of filé powder again.

Gumbo is a fun stew but it calls for a lot of seafood and can run up a grocery bill. What I – and most people – need more of is vegetables. So, upon seeing okra at the market last week, I decided to try cooking it on its own. The thick and slippery juice of the okra is a pleasant sensation which naturally contrasts its tough shell. Paired with the soft base of stewed tomatoes and some common Indian spices, this recipe finally satisfied my craving for okra. It went nicely with brown rice cooked with cloves and a cinnamon stick.

Okra Tomato Stew

found on Food Network, created by Alton Brown

Ingredients

• ¼ pound okra
• 1 T olive oil
• ½ c chopped red onion
• ½ t kosher salt
• 1 clove garlic
• 1 c diced tomato
• 1 t ginger
• ¼ t black pepper
• 1 cardamom pod

1. Wash and trim tough ends of okra, then slice lengthwise.
2. Mince garlic and ginger.
3. Heat oil in a saucepan over medium heat until shimmering.
4. Cook onions and salt until golden, about 4 minutes.
5. Add garlic and cook for 1 minute.
6. Add tomatoes and bring to a boil.
7. Lower heat to simmer and add ginger, pepper, cardamom, and okra.
8. Cook uncovered for 20 minutes.

Tags: cook, food network, okra, produce, recipe, vegetable