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1. #Okra and tomatoes how to
2. #Okra and tomatoes free

These are the main tools I use for this recipe. You’ll need some Creole seasoning, kosher salt and ground black pepper Here is a great brand of tasso that I use all the time. If you have had it before, then you know you want some more. If you've never had tasso, you should give it a try. Tasso is a highly seasoned piece of smoked pork that is used as an ingredient or seasonings in other dishes. Okra, onions and garlic Tomatoes smoked bacon and tasso Frozen, cut okra is also very good in this recipe. Since you may need to rely on a farmers market or grocery store, look for okra that is about 3 inches long and somewhat tender. This recipe is great with fresh okra that is young, being harvested within 3 to 5 days sprouting. There is a complete list of ingredients with quantities in the recipe card below. Okra is actually more likely to be found in creole, seafood style gumbos as opposed to Cajun poultry and meat variations. Although by its very nature, just about any ingredient can end up in gumbo, okra is almost synonymous with gumbo in general. Adulteration of the African word “gombo” became gumbo and the rest, as they say, is history. It was a common vegetable in slave gardens and most likely added to French bouillabaisse as a thickener. The African word for okra is a derivative of the term “gombo” and it’s still called gumbo in some parts of the world. Its likely introduction to Louisiana was during the French colonial days in the early 1700s when it eventually became embedded in the Creole culinary world. It became popular in the southeastern region of the United States probably because servant cooks were familiar with cooking okra. It made its way across Africa and into Europe and then eventually to North America by the 18th Century, either directly with the slave trade or via trade routes through the West Indies. Okra likely originated in Ethiopia centuries ago. Looking for a treat with a South Louisiana accent? Try adding pickled okra to your next Bloody Mary. Okra is very popular in South Louisiana and is often cooked along with other vegetables or used in soups and gumbos, but it’s also great by itself, fried or pickled.

Check out the Hints and Tips section below where I address those two issues. Mainly it can be slimy and it can be tough and woody, neither of which are endearing to most people.

#Okra and tomatoes how to

The reason for that is that most people don’t know how to prepare it and a couple of characteristics that leave people scratching their heads. Okra is one of those fringe vegetables (it is technically a fruit, but we will leave that for now) that many people view with a wary eye. The price you pay as a consumer does not change, but I may make a small commission based on your purchase As an Amazon Associate, I earn from qualifying purchases. This post is not sponsored, but you will find affiliate links on this page. Sweet Daddy D's Stewed Okra with Ham and Tomatoes It’s no mystery why this dish is such a South Louisiana favorite. This simple recipe includes smoked meat for flavor, yellow onions for sweetness, young, tender okra and tomatoes all smothered or stewed in their own juices. Sweet Daddy D’s Stewed Okra with Tomatoes and Ham clearly fits in the comfort food category and can be served as a main course or as a side dish. Just adjust the seasoning accordingly.ĭrop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion CaribbeanPot.Okra smothered with onions, tomatoes and seasoning meat is a traditional favorite of Creole cooks. (cook longer if it’s too runny), taste for salt and adjust accordingly (* chicken stock had a sodium element to it so it was to my liking) and keep in mind that it will thicken further as it cools.Įnjoy on steamed rice! BTW, you can add chunks of your fav fish to this dish if you wanted.

#Okra and tomatoes free

Feel free to remove the thyme stems and discard.ĥ-6 minutes after adding the okra and it should be done. That okra will absorb all the tomato goodness and plump up. Now add the pre-cook okra to the pot and bring back to a boil. Turn the heat to medium, add the stock, bring it to a boil and reduce to a smimmer for 8-10 minutes. To help balance the flavors, add the brown sugar. Add the bay leaf, red wine vinegar and salt. Add the can of stewed tomato (540ml) and smash the tomato with your spoon to break it down a bit.