Dazzle your loved ones with a unique, delicious, and nutritious side dish.
If you’re sick of the same old veggie sides, then I have just the recipe for you. It’s especially popular in the Southern states, so for me, having grown up in the Northeast, I had no idea this existed until recently. But when I had my first bite of stewed okra and tomatoes, I was delighted by the array of fun flavors. This slow-cooked skillet dish has the ideal balance of salty and tangy tastes, stewed in a hearty tomato mixture with onion and garlic. Most of the ingredients I was familiar with, except for okra.
Originally from East Africa, okra is a plant that has spread far and wide, sowing the seeds for yummy cuisine in Asia, the Middle East, and even the U.S. By itself, okra has a mild and earthy taste, but spruced up with tomatoes like in this dish, it becomes almost floral with flavor. Plus, stewing it in seasonings creates a soft texture that’s easy for both kids and adults to enjoy. So, if you’re seeking an interesting and yummy way to expand your culinary horizons, this is a great way to go.
How to avoid slimy okra?
The key to making sure okra stays soft and moist without being slimy or soggy is to include plenty of acidity. That’s why this recipe calls for both tomatoes and lemon juice. All that acidity not only prevents sliminess—it also lowers any lingering bitterness in the plant. At the end of cooking, you have a tender, juicy side dish bursting with salty and tangy flavors.
How do I store leftovers?
Store leftover stewed okra and tomatoes in an airtight container and refrigerate for 3-5 days. Then, easily reheat it in a skillet with a splash of olive oil until it’s completely warm. I don’t recommend freezing it because this will ruin its delicate texture, making it slimy or soggy.
Serving suggestions
At first glance, especially if you’re unfamiliar with okra like I used to be, it seems difficult to find decent pairings for this dish. But don’t be fooled! Stewed okra goes great with all kinds of plates and bowls—from vegetarian Baked Falafel and Rice With Peppers, to meaty and mouthwatering Baked Tandoori Chicken. You can also serve it on top of Garlic Noodles, Delicious Roasted Red Potatoes, or Cornbread Casserole.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups sliced okra, fresh or frozen
- Salt and pepper, to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon paprika
- 1 15-ounce can diced tomatoes
- 1/2 cup vegetable broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Cook for about 5 minutes until softened and fragrant.
- Add the sliced okra along with salt, pepper, onion powder, cayenne pepper, and paprika. Sauté for 6-8 minutes until it starts to become tender.
- Pour in the canned diced tomatoes and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-22 minutes until the okra is fully tender.
- Stir in the lemon juice, adjust seasonings if needed, and serve hot. Garnish with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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