Soul Food Stewed Okra & Tomatoes
This stewed okra and tomatoes recipe is a classic soul food dish, combining tender okra, ripe tomatoes, and aromatic seasonings for a flavorful, comforting side. Whether served over rice or alongside a hearty main, this dish brings Southern tradition to the table with its rich, slow-cooked taste.
Ingredients
- 3 tbsp duck fat unsalted butter, lard, or bacon drippings
- 1 medium yellow onion chopped
- ½ orange bell pepper chopped
- 1 tbsp minced garlic
- 12 oz fresh okra washed, trimmed, and cut into ½-inch slices
- 2 cups chopped ripe tomatoes
- 1 cup chicken stock
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp chopped fresh thyme
- 1 bay leaf
- Cooked rice for serving (optional)
Instructions
- Heat a large pot over medium heat and melt the duck fat (or chosen fat).
- Add the chopped onion and bell pepper, stirring occasionally, and cook for about 3 minutes until they soften.
- Stir in the minced garlic and cook for another 2 minutes, allowing it to release its aroma.
- Add the sliced okra, chopped tomatoes, and chicken stock to the pot.
- Season the mixture with cayenne pepper, salt, black pepper, thyme, and add the bay leaf.
- Stir well and let it simmer for about 20 minutes, stirring occasionally, until the okra is tender and the flavors meld.
- Remove the bay leaf before serving.
- Enjoy as a side dish or serve over cooked rice for a more filling meal.
Notes
- For extra depth of flavor, consider adding smoked sausage or shrimp.
- If you prefer a thicker consistency, allow the dish to simmer longer until it reaches your desired texture.
- This dish pairs well with cornbread, fried chicken, or other classic Southern entrees.
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