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Okra and tomatoes full#
Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022! Full Participant List:įonio Bundt Cake with Hibiscus Glaze by A Classic TwistĬollard Green Hand Piesby A Girl Called Adri Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology.Ĭook and share the inspiring recipes by checking out the list of participants below. This Virtual Potluck explores Black food through the lens of Afrofuturism. I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. Smothered Okra and Tomatoes is a delicious southern dish often referred to as “stewed okra and tomatoes.” This elevated version features all the savory flavors of classic southern cooking, but with a few fun and unique twists to kick things up a notch. Please see my Disclaimer for more details. Then add the sausage and cook for an additional 5 minutes just so the sausage can absorb some of the tomato and okra flavor.This post may contain Affiliate Links. I usually cook mine for 10 more minutes or so. Next add tomatoes and water, I’m using canned diced tomatoes and tomato sauce but whenever I have tomatoes in the garden, those work as well or if you choose to use fresh diced, thats would be great!Ĭook the tomatoes and okra down until your desired consistency is reached. Once the okra is ready, add onions, continue to sauté until they’re are translucent then adding garlic and cooking another minute then add salt, paprika, pepper, onion and garlic powder. Patience is key during this time as you have to stir continuously to distribute heat to the okra. The okra will have turned a darker green color and broken down some. You’ll know the okra is ready when you pick up individual pieces on okra and there’s no slimy connecting it to others. This is sautéed for anywhere between 20-40 minutes, you may need to add oil as you go. So thats how it all begins! I cut the okra pods into 1/2in pieces and add to a pan with oil over medium heat. I make sure to cook my okra at a low temperature for a longer period of time, this gives the okra time to cook down, eliminating the “slime” and leaving you with okra that hasn’t cooked down to nothing and still has a good texture. Well rest assure there’s a simple way to avoid a slimy okra. The main complaint I’ve heard when it comes to okra is that it has a sliminess they hate. I reassured him that his past experiences with okra wouldn’t be a factor tonight. In fact, when I told my husband I’d be making okra he frowned, and I mean he frowned hard. It’s always been in my life so as I got older and realized so many people hadn’t had it before or had bad experiences with okra. Okra is one of those vegetables so many people turn their noses up to and continue to move away slowly. Believe it or not, although its in season during the late summer months, my mother has always been able to get it during the holiday season! We enjoy it with smoked sausage and even shrimp sometimes! I’ve been eating stewed okra and tomatoes since I can remember.
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