I like okra but only fried or pickled. However growing up my mom made it for us regardless if we like it or not lol. Once I got older and learned about how okra is indigenous to Africa and is one of the MANY things we brought over…I learned to appreciate this slimy green pod! Masai and I have grown okra for years…the benefits of the whole plant are second to none. Here’s a basic recipe for tomato and okra stew we made in 2018 from the goodies from our garden.
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Whatcha Need:
2 T olive oil
1 small onion diced
2 cloves garlic chopped fine
20oz strewed tomatoes
2 lg sweet potatoes
1/2 cup chop celery
1 T stevia or date sugar
1 t thyme leaves
1 t oregano
1 t basil
1 bay leaf
1/2 t crushed red pepper
1/2 t apple cider vinegar
1/2 t low sodium soy sauce
2 cups fresh(I use what I’ve picked cuts the slime down😅)
Himalayan or sea salt and pepper to taste
How it’s Done:
In a large skillet or ditch oven add your oil. Let it warm for a couple minutes then add your onion,garlic and celery. Cook for 5 more minutes. Stir in tomatoes(with their juices), sugar, thyme,bay leaf, vinegar and low sodium soy sauce. Add your sweet potatoes. Reduce the heat to low and simmer,uncovered, for 12-15 minutes. Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender. Remove the bay leaf. Season with a little himalayan or sea salt and black pepper,to taste. Enjoy!
