Finally, you can pre-cook okra at very high heat by. Since I didn’t want the fresh corn to feel slighted, I decided to incorporate it into the dish as well.įirst, I gathered all the veggies and washed them. A second trick for reducing sliminess is to soak the okra in vinegar for half an hour before cooking it. Place a medium-sized skillet on the stove over medium-high heat, then. Add the sliced okra and saute them for about 5 to 8 minutes until they turn slightly brown and most of the slime has disappeared, then set them aside. However, in the back of my mind I was thinking about stewed okra and tomatoes because that has always been a favorite at our house. Place a large skillet pan on a stove over medium-high heat, then add some olive oil, and let it heat up. At that point, I wasn’t exactly sure what I would prepare with these yummy ingredients, but they are pretty basic so I knew we could use them. I was immediately attracted to the local fresh produce and bought some okra, corn, tomatoes and onion. We had a delicious breakfast consisting of eggs, waffles, pancakes, grits, bacon - you get the picture - it was a feast and more food than we could eat! So after breakfast we felt the need to walk around a bit and ended up at the Monument Market which is located next door to the restaurant. The food is simply prepared, but when you feel the need for some comfort food, this is the place to go. They specialize in home style cooking and if you are in the area, you should give it a try. I go ahead and discard those pods.Recently, my husband, John, and I went to eat breakfast at The Monument Café in Georgetown. You’ll know when you get one that’s one the woody side because slicing it will not be easy. Cut the okra into ¼-inch-thick slices, discarding the stems. The bigger the okra pods are, they get tough and woody….and more slimy. Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender drain, cool completely (about 30 minutes). Here’s a tip to cut the slime on okra – choose fresh small pods. The mister says he could eat okra and tomatoes every day, with a dash of Tobasco® of course. Track macros, calories, and more with MyFitnessPal. About Food Exercise Apps Community Blog Premium. Southern okra and tomatoes have a great flavor and texture and I can assure you – not slimy. Find calories, carbs, and nutritional contents for Stewed Okra and over 2,000,000 other foods at MyFitnessPal.
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The mucilage of okra has an advantage when stewing, making soups or gumbo, because it acts as a natural thickening agent.
Yes, okra does make slime, called mucilage, but that doesn’t mean that all okra recipes create a slimy mess. One of the main reasons I hear that folks don’t like okra is that it’s slimy. One thing that I’ve found is people either love okra or hate okra. Okra and tomatoes may be served as a side dish, as a topping for cooked rice, or become the main meal with the addition of sausage – smoked sausage that is. Add oil, garlic, mustard powder, and 1/2 Tbsp paprika to large sauté pan on MED. Add okra and juice of 1/2 lemon to bowl season with salt. The perfect match for a signature Southern dish. Heat okra in 2-qt microwave-safe dish 3-4 min to thaw. Great served as a side dish, over cooked rice, or as a main course. Okra and tomatoes go together like mashed potatoes and gravy. This signature classic dish is simple and delicious. Southern stewed okra and tomatoes, also called smothered okra or okra gumbo, is an old fashioned Southern classic combo.
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