Once they come to a boil, add a large pinch of salt along with the grits. Mix initially to combine, then heat the liquids over medium high. Add the coconut milk and water to a large pot. And, it is because of them that I am now able to share this recipe with you today. It is because of them that okra made its way into southern cuisine and more specifically, dishes like gumbo. Enslaved Africans not only brought the seeds of this plant but their extensive knowledge pertaining to planting, harvesting, and cooking it. ![]() As much as we like to think of okra as a southern American staple, okra made its way to this region by way of the slave trade around 1719. Okra is a member of the mallow family along with hibiscus, cotton, and cacao. Okra has a mild, grassy taste that is often underused and unappreciated due to folks not liking its mucilaginous qualities. So lets get back to Okra, or what I like to lovingly call Witch Fingers. Without diving deeper into the rabbit hole of the importance of eating as locally as possible, I’ll say that this example is one of many that led to the creation of Little Radish Provisions. And to me, this is both incredibly frustrating and mind-boggling. This is a major indicator of how little local produce actually makes its way onto grocery shelves. As much as it takes to our climate here, it’s rare to see okra in a grocery store. It’s damn near one of the only crops that keeps producing without a fuss into July and August. Now that I’ve been working regularly alongside farms for a few years, I know how incredibly prolific okra is here during the summer. It wasn’t something that regularly made its way onto my plate as a kid so it’s not shocking that I would have to discover it as an adult. But I honestly can’t pinpoint a specific culinary memory or experience. Before that moment I’m sure I encountered okra at some point in my life, most likely fried. The farmer had me try it raw so I obliged because she insisted it was her favorite way to eat it. The first true memory I have of eating okra was when I was in my mid-20s at my local farmers market when I lived in East Texas. Old Bay seasoning, shallots, and garlic lend plenty of delicious flavor to round out this vegan and gluten free dish! Cheesy vegan grits form a pillowy base for stewed summer okra and tomatoes. Who am I? Just a southern momma that loves a good find, a great recipe, home decor and of course a bargain! For more fun finds. Did you know okra is low in calories and fat and high in antioxidants! It’s a great way to get nutrients in while still feeling full and satisfied! Serve over rice for a full meal in a bowl! Undrained tomatoes will make it more of a soup consistency. Fresh tomatoes can be substituted with 1 14.5 oz can of diced tomatoes. Options: You can add 1 cup ham when simmering or cooked shrimp at the end or omit protein altogether. Combine chopped tomatoes, okra, chicken stock, tomato paste, Cavenders seasoning in a large stock pot or dutch oven. Here’s what you need to do: Saute the chopped bacon and onion in a drizzle of olive oil. Truth: My love for the actual recipe came much later in my adult years! The print was from Charleston artist Gaillard Originals, and I always loved it. Want an easy, filling, healthy dish? Give this stewed okra and tomatoes a try! I remember always seeing this recipe hanging in my granny’s kitchen.
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