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.

Jessica B. Harris
Source: EatingWell Magazine, September/October 1991
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 2.8g 6% DV; carbohydrates 11.3g 4% DV; exchange other carbs 1; dietary fiber 4.6g 18% DV; sugars 3.6g; fat 0.4g 1% DV; saturated fat 0.1g; cholesterolmg; vitamin a iu 1400.1IU 28% DV; vitamin c 42.8mg 71% DV; folate 79.2mcg 20% DV; calcium 100.4mg 10% DV; iron 0.9mg 5% DV; magnesium 72.6mg 26% DV; potassium 503.2mg 14% DV; sodium 156.6mg 6% DV; thiamin 0.3mg 25% DV.