Okra is not a native U.S. vegetable. It was brought to the country in the 18th century by slaves from Ethiopia, Africa, who cultivated the oblong, green vegetable so successfully that it became a staple ingredient in southern cooking. Tomatoes were another imported ingredient, although it didn't originate from the Eastern Hemisphere. First grown in South America, tomatoes gradually migrated to Mexico by the time Spanish explorers landed in the North American continent in the 16th century. However, tomatoes didn't become a part of American cuisine until the 1900s.
This recipe simmers together okra with tomatoes, corn, bell peppers and spices and is a familiar dish in the American South. When selecting okra, look for firm, bright green pods that are less the six inches in length. Okra pods that run larger than this will be too tough and fibrous. When cooking the tomatoes and okra, use a heavy skillet to prevent the vegetables from burning. Be sure your cookware is stainless steel; tin, iron and carbon steel can react with the okra, causing it to discolor. This recipe lends itself to a number of variations: Try adding cooked sausage, green beans or carrots to this dish. Serve over herbed rice (recipe follows).
RECIPES
Okra with Corn, Peppers and Tomatoes
Serves 4 to 6
Ingredients:
- 4 tablespoons unsalted butter
- 1/2 onion, chopped
- 1 clove garlic, very finely chopped
- 1/2 cup white wine
- 1 pound okra, stems trimmed and cut into 1/2-inch pieces
- 2 cups fresh corn or frozen corn, thawed
- 2 tomatoes, chopped
- 1 red bell pepper, cored, seeded and chopped
- 1 sprig fresh thyme
- 2 sprigs fresh rosemary
- Coarse salt and freshly ground black pepper, to taste
Directions:
Heat the butter in a large, shallow saucepan over medium heat. Add the onion and garlic, and cook until lightly golden, about 4 minutes. Add white wine and cook, stirring occasionally, until the wine reduces by half. Add okra, corn, tomatoes and bell pepper. Add thyme and rosemary. Season to taste with salt and pepper. Cover saucepan and reduce heat to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
Herbed Rice
Serves 4 to 6
Ingredients:
- 2 tablespoons unsalted butter
- 1/2 onion, chopped
- 1 3/4 cups long grain brown or white rice
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh Italian flat-leaf parsley
Directions:
- Heat the butter over medium-high heat in a medium saucepan. Add the onion and cook until pale golden, about 2 minutes. Add rice to saucepan and stir to coat with the melted butter and onion.
- Add 3 cups water and bring rice to a boil. Add salt and pepper. Cover saucepan and reduce heat to a simmer. Cook until the water is absorbed and the rice is al dente, about 25 minutes.
- Remove rice from the heat. Fluff rice with a fork and stir in the chopped parsley.
SPECIAL THANKS
877-742-3496
SOURCES
3 1/2-quart Le Creuset buffet casserole dish
Le Creuset
877-273-8738
Le Creuset cookware is made in France and shipped to South Carolina for distribution.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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