| Okra, Corn and Tomatoes |
From "DIY Cooking"
episode COK-121F |
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Recipe courtesy Chef Jessica Harris. Ingredients: 6 large ripe tomatoes, peeled, seeded and chopped, or 3 cups canned peeled tomatoes, seeded and coarsely chopped
2 cups fresh or frozen corn kernels
1 lb. fresh or frozen okra, topped, tailed and cut into 1/2" rounds
2 cups water
1 habanero chili Preparation: Combine tomatoes, corn kernels, and okra in a medium-size saucepan; add 2 cups of water. Place habanero chili, with the stem intact, in the center of the pot. Bring to a boil, then lower the heat and let it cook for 20 minutes. Serve hot. Chef's Notes: - When you're looking for okra, be careful: bigger is not better with this vegetable. You want to choose small pods, about the size of your little finger. When okra gets bigger, it becomes more fibrous.
- The more you cut okra, the slimier it gets. Don't fight it -- just enjoy. In Africa and much of the southern United States, okra is prized as a thickener that adds extra consistency; in fact, it's major African-American contribution to the cooking of the American South. I
- If you are using canned tomatoes, use the liquid with the tomatoes for more flavor. You will need less water.
- Fresh ingredients are the best. In the winter, you can use the canned tomatoes or frozen corn and okra. It won't be the same dish, but it will be similar.
- You can leave the habanero chili in the pot as long as you desire. The longer it remains, the hotter the dish will be. Leaving the stem intact makes it easier to remove.
- This dish is good served with collard greens.
Website resources for Radical Vegetables: Candied Yams from Food TV.com Red Yam Flan from Food TV.com Pickled Beet Salad from Food TV.com Rice with Corn, Okra, and Chipotle from Food TV.com Tomato and Okra Salad from Food TV.com Poi from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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