Okra with tomatoes
Votes: 5
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Recipe for stewed okra with tomatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups fresh or frozen okra, sliced
- 4 cups peeled, stemmed and diced tomatoes
- 1 medium green bell pepper, diced
- 1 tbsp peanut oil for frying
- 110 g chopped bacon
- 1 tbsp (15 g) butter
- 1 diced onion
- 1 teaspoon crushed garlic
- 1/2 tsp. seasoned salts
- 1/4 tsp garlic powder
- 1 cup of water
- 1 tbsp chicken broth powder
- Salt and ground black pepper
- Serving suggestion: boiled white rice
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Cooking the dish according to the recipe:
- Heat oil in a large skillet over medium heat. Add bacon, butter, onion, green pepper, and garlic. Sauté the vegetables until soft and the onion until translucent.
Add seasoned salt, garlic powder, tomatoes, water, chicken stock, and okra. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
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