This simple stew highlights two summer stars--tomatoes and okra--in a simple stew. Okra (known as gombo in much of West Africa) does especially well in a hot growing season. In this dish, it appears as both vegetable and thickener, as is typical of many of the continent's okra dishes. Serve it over brown rice. Source: EatingWell Magazine, September/October 1991

Jessica B. Harris
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Ingredients

Directions

  • Place okra, tomatoes and chile(s) in a heavy saucepan. Bring to a boil. Cover and cook over medium heat until the okra is tender, 8 to 13 minutes. Season with salt and pepper.

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Nutrition Facts

51 calories; 0.4 g total fat; 0.1 g saturated fat; 157 mg sodium. 503 mg potassium; 11.3 g carbohydrates; 4.6 g fiber; 4 g sugar; 2.8 g protein; 1400 IU vitamin a iu; 43 mg vitamin c; 79 mcg folate; 100 mg calcium; 1 mg iron; 73 mg magnesium;