Earthy okra has an affinity for acidic stewed tomatoes, which may explain why the pairing is popular in many world cuisines, including American, African and Indian. This spicy okra and stewed tomatoes dish pairs well with chicken, beef or pork and makes a hearty vegetarian meal when served atop grits, white rice or cornbread. Frozen, unthawed okra may be substituted.
Makes 4 servings
2 pounds fresh okra
2 tablespoons canola oil
1 medium yellow onion, thinly sliced
1 small jalapeno pepper, with seeds, finely diced
1 (14-ounce) can stewed tomatoes with juice
1/3 cup water
Several dashes of hot sauce
Generous sprinkling of salt
Wash okra and pat dry. Remove stems. Either leave whole or, if you prefer, cut into 1/2-inch slices.
In a large skillet over medium-high heat, add oil. Add onions and saute until lightly browned, about 5 minutes. Add okra and saute until just lightly browned, 3 to 5 minutes. Add remaining ingredients and stir well.
Bring to a boil, then simmer, partially covered, for 10 to 15 minutes, or until okra is tender but not mushy. Serve hot.
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