You can also k eep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them. If you make this smothered okra recipe please come back and leave me a comment below with your feedback. For other ways to cook with okra try my okra guide.įor similar soul food based okra recipes you might like try these:.I actually prefer waiting a day, because the dish is even more flavorful after a day of sitting. Stewed okra and tomatoes can be covered and refrigerated overnight.Corn adds texture with its crunch which I particularly like.Don't worry long slow stewing nets slime-less okra. The bigger ones have that wood-like texture and also produce more slime. Onions sauteed in bacon fat is a quick way to add flavor, but you lose that clean garden fresh flavor you get with a sofrito base.Make a big batch of the sofrito and use to flavor other dishes.As much as possible use fresh ingredients.You can also enjoy it as a side with any other the following: Smothered okra is perfect layered on top of some creamy grits for more of a vegan/vegetarian main entree. Add more seasoning to taste Serving Suggestions Step 4: Stir in the okra, water/broth, sofrito and let simmer 15-20 minutes on low heat. Step 3: Add the tomatoes, cayenne, salt, pepper, and corn to the sauce pan and cook for 5 minutes, stirring as needed Add paprika, thyme, and bay leaf stirring to infuse the oil with more flavor. Step 2: Saute onions and garlic in a medium sauce pan for 2-3 minutes. Remove from heat, allow to cool then puree in a blender. Once most of the tomato liquid is gone add the wine and the herbs. Tomatoes should reduce some concentrating the flavor. Stir in the tomatoes and let cook 5 minutes. Add onion, peppers, and garlic and cook 6-8 minutes. Step 1: Make the sofrito - Heat a medium-sized pan to medium heat and then add oil. If not making the sofrito skip to step 2. Most stewed okra dishes include bacon or bacon grease. I like sofrito in this dish because it allows you to add mucho flavor while keeping this dish purely plant-based. Depending on where you live, you can find store-bought sofrito, but it's more fun and tasty to make your own. I prefer to let mine sit in the refrigerator overnight to allow all the flavors to come together. It's basically a Caribbean version of a French Miropioux or Cajun Holy Trinity featuring a blend of garlic, onions, peppers, and herbs cooked slowly. If you're unfamiliar with sofrito, it's commonly used in Caribbean cuisine, especially Puerto Rican and Cuban, to season stews, beans, and rice dishes. My Uncle Slick always used to say that music wasn't good unless it had that bottom provided from a bass. This is optional but I highly recommend it as it adds some bottom to the dish. I tweaked my Ma Dear's soul food based recipe by adding a sofrito as a base seasoning to the stewed okra. How To Make Smothered Okra (step by step) Ma Dear made smothered okra once a month. It was more like okra gumbo which is another common reference. Not sure if this is true in other parts of the country, but smothered implied other ingredients as well, like corn. What most refer to as stewed okra, my grandmother "Ma Dear" called smothered. It's been a long time since I lived in my hometown of Dallas, but home takes me to okra, particularly smothered okra. Home for me is MaDear's house in Oak Cliff, Dallas, TX and the music of the incredible Roy Hargrove. Whenever I get a whiff smokey paprika and/or stewed tomatoes and okra I think about Home. The best part about cooking stewed okra is the aroma that is produced via the slow cooking of the ingredients which includes fresh herbs and spices. It's prepared the Southern way, but with a Caribbean twist. Stewed Okra and Tomatoes - fresh summer ingredients slowly simmered with a flavorful sofrito sauce for a balanced yet Southern classic stew-like side dish.
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