Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by my mother, Mrs. Hazel B. Wimbs originally from Georgia Cassandra Meroe Wimbs,
KwanzaaChefCMeroe@hotmail.comStewed Okra and TomatoesIngredients (use vegan versions): 5 tomatoes finely chopped, not the genetically altered ones- organic
1 chopped large sized green pepper, organic
1 pound fresh okra, organic
1 cup water, spring, filtered no tap water, I prefer magnetized water
1 onion chopped
1 teaspoon chopped fresh thyme
1 teaspoon of Sucanat
Salt substitute to taste
Hot sauce to taste, but the hot spice mix is what I prefer
1/2 teaspoon of crushed pepper
Directions:Mix the onion, green pepper, thyme and crushed red pepper together and then cook lightly and stir over medium heat.
Add the okra and continue to cook 10 minutes.
Then add salt substitute, i.e. sea salt with iodine, sucanat, hot pepper sauce and water.
Cover and simmer for 5-10 minutes. Stir occasionally.
This can be eaten with a meat substitute. I don't like meat tasting substitutes for it suggests a taste for flesh.
I prefer to prefer foods in steel, copper, iron, porcelain cookware.
I prefer organic foods. They feel healthier.
Southerners like sweets and call people they like by sweet names, vegan sugar pie. It too is an Africanism in that the West African Goddess Oshun is the goddess of love, sweetness and health through the arts.
My mother likes okra which came from West Africa. It is supposed to be good for the intestinal track because it is ropey.
Now where my mother comes from in Georgia, there were no garlic nor apples. But people do like to have garlic in their stews.
Serves: 6
Wow! I never cooked with fresh okra before, and what a delicious, unusual vegetable -- the sensuous texture alone, not to mention the fresh green flavor, is just outstanding. (I DO agree that garlic is a plus. . . but then, I like garlic in just about everything.) Thanks for a wonderful recipe.
Archived comment by: beanLady
