The origin of okra remains uncertain, but it was introduced to the United States some time during the 18th century. By 1800, okra was commonly farmed throughout the American South.
Okra grows best in warm, temperate climates, and is used in many American recipes of the South. The pods can be cooked, pickled, or eaten raw. The edible fruit of the plant is approximately 7 inches long and five-sided, with many seeds. When cooked, okra has a somewhat slimy texture that does not appeal to everyone.
This recipe uses okra as the headliner for a special Southern version of ratatouille, a stewed vegetable dish of French origin.
Recipe Servings: 4
Ingredients
- 1 yellow onion, diced
- Salt, to taste
- 2 cups chopped fresh tomatoes
- ¼ cup canola oil
- 1 cup summer squash, diced
- 2 cups fresh okra, cut into ½–inch slices
- 1 pinch Aleppo pepper
- Freshly ground black pepper, to taste
Directions
- Sauté the onion in a large skillet with a bit of oil and a pinch of salt, until the onion is translucent.
- Stir in chopped tomatoes and stew until tender.
- Heat some of the oil in another skillet and sear the squash and okra over a medium-high heat, until all the vegetables are browned. Do not overcook.
- Add the squash and okra to the tomato and onions.
- Simmer vegetables over low heat for about 20 minutes.
- Finish off the flavors with a dash of Aleppo pepper.
- Add salt and freshly ground black pepper to taste.
Notes
Optional: Enhance this recipe with eggplant, pumpkin, and/or zucchini.
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