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Wind: 4.35 m/h



Tomato and Okra Stew

3 to 4 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
Salt and freshly ground pepper
3 cups sliced fresh okra
3 tomatoes, peeled and coarsely chopped
3/4 cup chicken broth
Pinch of sugar, if desired (depends on the sweetness of the tomatoes)
1/4 cup chopped fresh parsely
Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, salt and pepper; stir. Reduce heat to medium and cook until soft, about 5 minutes. Add the okra and saute 5 minutes. Add the tomatoes, chicken broth and sugar (if desired). Cook until tender, about 30 minutes. Taste and adjust seasoning accordingly. Stir in fresh parsley. Serves 6.
Note: Wonderful side dish with fried chicken, meatloaf or macaroni and cheese. Or serve as an entree over rice with a fat wedge of cornbread.