Name: Stewed Okra and Tomatoes (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 lb Okra-fresh or frozen, sliced; 1 (28 oz) can Diced Tomatoes-undrained; 1 medium Onion-chopped; 2 cloves Garlic-minced; 1 tsp Salt; 1/2 tsp Black Pepper; 1/4 tsp Cayenne Pepper-optional; 1 tbsp Tomato Paste; 2 tbsp Vegetable Oil

Recipe tier

A simple, comforting stew of okra and tomatoes, seasoned with basic pantry staples. This is a Southern classic, perfect as a side dish or served over rice.

Total 45 min

Serves 6

Steps 7

Ingredients 9

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Soul kitchen · 62 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Vegetables
1 lb 450 g Okra-fresh or frozen, sliced
1 (28 oz) can 794 g Diced Tomatoes-undrained
1 medium 150 g Onion-chopped
2 cloves 6 g Garlic-minced
Seasoning
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper
tsp 1.25 mL Cayenne Pepper-optional
1 tbsp 15 mL Tomato Paste
Fat
2 tbsp 30 mL Vegetable Oil

Equipment

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Instructions

🎙️ Cook with voice coach

Heat Vegetable Oil in a large pot or Dutch oven over medium heat.
Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Stir in Tomato Paste and cook for 2 minutes, stirring constantly.
Add Diced Tomatoes (with their juice), Okra, Salt, Black Pepper, and Cayenne Pepper (if using).
Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the okra is tender and the stew has thickened.
Stir occasionally to prevent sticking.