Smothered Okra—An Old Plantation Staple.
Cooks' Note
The Angolan word for okra is “ngombo,” which explains the name for the popular Creole stew that features okra.
Recipe information
Yield
serves 4 to 6
Ingredients
3 tablespoons olive oil
2 pounds tender fresh okra, rinsed, drained, and cut into 1/2-inch pieces
1 medium white onion, chopped
1 medium green bell pepper, cored, seeded, and chopped
4 medium tomatoes, diced, or two 14 1/2-ounce cans diced tomatoes
Salt and ground black pepper to taste
Preparation
Preheat a large skillet over high heat. Add the oil and heat just until beginning to simmer, about 30 seconds. Add the okra, onion, and bell pepper. Sauté until the onion turns translucent, 2 to 3 minutes. Add the tomatoes. Cover, reduce the heat to medium, and cook until the okra is tender, 7 to 10 minutes, stirring occasionally. Season with salt and black pepper.
