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

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Ingredients

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Directions

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  • 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

3/4 cup
51 calories; protein 2.8g; carbohydrates 11.3g; dietary fiber 4.6g; sugars 3.6g; fat 0.4g; saturated fat 0.1g; vitamin a iu 1400.1IU; vitamin c 42.8mg; folate 79.2mcg; calcium 100.4mg; iron 0.9mg; magnesium 72.6mg; potassium 503.2mg; sodium 156.6mg; thiamin 0.3mg.

2 vegetable

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