Okra Is A Worldwide Comfort Food

As a child, my mother cooked okra in tomato sauce for us quite often (it is called khoresht in Farsi, which means stew). I loved the way the house smelled of this beautiful bud, as my mother fried it in olive oil before adding it to the stew that often contained chicken, onions, and turmeric. Years went by and okra was for me a distant memory in my cooking repertoire, until I went to the St. Lawrence Market last weekend to shop for my Easter turkey. There, in a small basket next to the green beans, these bright green and oblong gems were sitting, waiting for me to choose them. Fried, served atop my bean and tomato stew, they were a hit among an otherwise traditional Easter menu. On the topic of tradition, although indigenous to Africa, and used frequently in Indian, Middle Eastern, African cuisines, the slave trade propagation to the New World also expanded its use in Caribbean cookery as well as cuisine of the southern United States.

Okra Bean Stew

2 lb okra

3 Tbsp olive oil

1 head garlic, sliced

6 cups beans (red, kidney, black eyed peas, or fava), cooked

2 cans diced low sodium tomatoes

6 fresh tomatoes, de-seeded and chopped

1 tsp turmeric

1 tsp nutmeg

1 tsp cayenne pepper

1 Tbsp curry powder (mild)

Cook 6 cups of beans in 6 cups of water in a large stock pot. Follow link for cooking instructions. Drain cooking water and rinse cooked beans several times to wash off extra sugar (this will help prevent bloating and related symptoms). Heat olive oil in skillet over medium heat. Add all spices and stir with wooden spoon for one minute. Add okra and saute for 2 minutes. In slow cooker or dutch oven, add chopped garlic, cooked beans, canned and fresh tomatoes. Add okra on top of mixture. Cover and cook on high heat for 3 hours in slow cooker or in dutch oven over low heat for 1.5 hours. Serve with rice, roti or naan flatbread. Bon Apetit!


About danirenouf

I have been a registered dietitian since 2003, and very fortunate to have had the opportunity to work in industry, clinical nutrition, public health, and private practice. Currently, I am extremely excited about pursuing entrepreneurial ventures which start with my private consulting practice and branch out into the food and culinary industry. I am busy every day developing my own food products and recipes, adapting traditional cooking techniques and incorporating new and innovative ways to prepare nutritious, delicious food. I am passionate about everything food-related, and aspire to engage others in "getting to know their food" - not all of us are cooks, or need to be, but all of us need to eat.
This entry was posted in Culinary Arts. Bookmark the permalink.

2 Responses to Okra Is A Worldwide Comfort Food

  1. nele says:

    and here in Brazil okra is called quiabo!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s