Summertime in Miami, if you’re an avid gardener, means dusting off the variety of okra recipes collected over the years and making some choices. This okra stew recipe has always been my go-to favorite, my “okra comfort food,” if you will. It is simple to make, delicious, and slime-free.
While gardeners have great success growing okra here in South Florida, it does yield a slow-giving harvest. In other words, we pick a few pieces each day and save it up until there’s enough to cook (they generally keep up to two weeks in the fridge). See my post Oh, Okra! for more harvesting info.
So, a word or two about okra’s slime:
My okra stew recipe below is really simple and straightforward. I love adding the fresh corn (when available) near the end for its sweetness and a bit of crunch in contrast to the softness of the rest of the dish. Of course, you can make it any level of heat you wish from mild to hot. Hope you enjoy it!
Add the canned tomatoes and their juices, breaking them up with your hands. Add the chicken stock, thyme, salt and hot pepper (to your taste). You can throw in the whole thyme sprigs and retrieve them when the stew is done. Bring the mixture to a boil, then allow the tomatoes to simmer on low heat for at least 20 minutes to consolidate the flavors.
Barely cut the stem ends off the whole okra pods, then slice the okra into 3/4 inch rounds - no need to cut the pointed tips off. Add the okra to the stewed tomatoes and cook on simmer until tender (15 minutes or so). Adjust the amount of liquid by adding chicken stock if needed.
Shave the corn from the cob (if fresh), and add it for about the last 5 minutes of cooking.
Adjust seasonings and serve.
Writing & Photo by DK