This recipe is adapted from Rima and Richard Collin's The New Orleans Cookbook (Alfred A. Knopf, 1997 ).
Makes 6 servings
3 tablespoons canola oil
2 cups thinly sliced Vidalia onions
1 tablespoon minced fresh ginger
2 pounds fresh young okra, stems and tips removed, sliced 1-inch thick
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne
1/2 teaspoon sugar
2 teaspoons chili powder
2 1-pound cans whole peeled tomatoes, drained
1 tablespoon spicy brown mustard
In a heavy 5-quart Dutch oven, heat oil over medium heat. Saute onions about 20 minutes until golden, adding the ginger for the last 5 minutes, stirring frequently. Add okra and stir and cook 15 minutes more, gradually adding salt, pepper, cayenne, sugar and chili powder.
Add the drained tomatoes and continue to cook, breaking up the tomatoes with a wooden spoon as they soften. Stir in mustard.
Cover and cook over low heat for 30 minutes, stirring occasionally.
May be prepared one day ahead and reheated, or eaten cold as an appetizer.
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