Okra and Tomatoes
Okra originated in Africa and is easy to grow in Texas, so it was a common ingredient for early African Texans. It can be served as a vegetable - boiled, cooked with tomatoes, sliced thinly and fried with cornmeal - or used as a thickening in soups and stews. This is a favorite recipe.
- 2 Slices bacon
- 1 medium onion, chopped
- 15 to 20 small fresh okra pods, cut into slices about 1-inch thick (about 3 cups sliced okra)
- 6 to 8 medium tomatoes, chopped
- 1/2 cup water
- Salt and pepper to taste
- Cook the bacon in a large skillet over medium-high heat until crisp. Remove the bacon to drain on paper towels.
- Add the onion to the bacon drippings in the skillet and cook, stirring frequently, until tender, lowering heat if necessary to prevent burning. Add the okra, tomatoes and water to the skillet and stir well. Season with salt and pepper; bring to a boil, lower heat to maintain a simmer and cook, covered, for about 15 minutes, or until the okra is tender.
- To serve, crumble the bacon and sprinkle it on top of the okra and tomatoes.
Source: Texas Ethnic Cuisine