For a very long time, I thought okra was a Japanese vegetable. It sounds very Japanese (there is even a food called “okara” that is made out of something that resembles tofu bits – very delicious) and the slimy texture is something that we Japanese people adore. Boy, was I wrong! It was only recently that I learned that okra is a flowering plant with West African origin. I should have known since this ingredient is used in many Southern cooking, like fried okra and gumbo. Wherever it came from, all I can say is that okra is absolutely delicious.
I really enjoy food with a very distinct slimy texture. I like natto, a fermented soybean, especially poured on top of steaming hot rice, and tororo, or Japanese yam when grated and poured on cold soba noodles, so it was very natural that I would transition my “slime” love to okra, especially since these little green, jalapeno-looking plants are much easier to get a hold of at a regular supermarket, than its Japanese slippery counterparts.
I’m a Southern Cooking novice. Everything I know about this type of cuisine is from watching Paula Deen, but it’s really difficult to get past the amount of oil and butter she puts in every dish! So needless to say, I know pretty much nothing about it. While searching for a good okra recipe to try, I came across many recipes for okra and tomatoes. I had no idea that this stew was a very popular and traditional Southern dish! I came across the recipe by Ms. Deen with amazing reviews (and surprisingly didn’t use a pound of butter!) so I decided to give it a try. Who am I to argue with the ultimate Southern Belle when it comes to traditional Southern food?
Okra and Tomatoes
Inspired by Paula Deen, and slightly altered by me
2 slices of bacon, diced
2 onions, chopped
2 cloves garlic, minced
2 (15 oz) cans of diced tomatoes
1 chicken bouillon cube
1 tablespoon agave nectar
2 cups fresh okra, cut into half or quartered
Salt and pepper to taste
Tabasco sauce, optional
Cook the bacon in olive oil for about a minute. Add onion and garlic and sauté until onion become translucent. Add tomatoes, chicken bouillon, agave nectar, and cook for about 10 minutes. Add okra, salt and pepper, and cook for another 10 minutes until okra is nice and tender. That’s it. And this dish is delicious. I sprinkled a little bit of Tabasco for heat. This recipe is quick and delicious and I’ll definitely try it again, and again!
Not much of a fan of okra prepared this way because of the gooeyness of the okra. Fried okra is the best!
Hi Suwannee! Oh no! I think the goeyness is the best part! LOL. But I must agree that fried okara IS goood, isn’t it! I have it every time I’m vising the Southerns states! There is something about the combination of okra and bacon that is so amazing too! I can’t wait to try it soon. I used to visit Tampa, FL frequently and experienced my first Fried Green Tomatoes there! Mmmm … what a delicious dish! I wonder why no restaurant serves it on the West Coast!
Thanks for vising my blog and leaving a comment!
Adding some vinegar, like white or apple cider, to your okra recipe will eliminate the slimy goo without altering the flavor. I would add 1-2 Tbs to your recipe. Unless you prefer the sliminess! lol
I cannot find fresh okra anywhere. Everyone says Chinese markers, but I’ve been to several…no go! I am in San Gabriel Valley, no shortage of Asian markets!!!
Have you tried Whole Foods? I’ve gotten some there (I think most, if not all, locations carry them). I also see some at Mitsuwa Market (they’re usually already packaged). Let me know if you are able to locate them!
Aaah, San Gabriel Valley — the culinary heaven!
Thanks for your reply. A Chinese friend got me a package of fresh okra from 168 Market in San Gabriel. All gourmet markets as well as Asian, say “we usually have them, but not now”…I got that answer from 10 different produce managers. I am using fresh okra, as directed in an effort to lower my blood sugar.