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This recipe is adapted from Nancie McDermott’s new cookbook, Southern Soups & Stews, which opens the window on the traditional cooking in homes, faith communities, down-home cafes, and fund-raising annual gatherings from Virginia and Florida to Arkansas and Louisiana. Transfer to a serving dish and serve hot or warm. Cook, stirring and scraping to keep the stew from sticking, until the okra is tender and the tomatoes have formed a thick, pleasing red sauce, 20 to 25 minutes. 6 large handfuls of fresh small okra 2 tablespoons baking soda 1/4 cup extra-virgin olive oil 6 large tomatoes, peeled and diced 4 garlic cloves, thinly. Bring them to a gentle boil and then adjust the heat to maintain a gentle simmer. Add the okra, tomatoes, salt, and pepper and stir to combine all the ingredients evenly.Scatter in the onion and cook, tossing it often, until it is softened, shiny, and fragrant, 3 to 4 minutes. In a large, heavy skillet, heat the oil over medium heat until a bit of onion sizzles at once.2 cups peeled chopped canned or fresh plum tomatoes, with juice.In a bowl combine okra and tomatoes set aside. The temperature should be 365 degrees F with a cooking thermometer. Add the black pepper, cayenne, thyme, cinnamon, and cloves. Add the remaining ingredients, water, then simmer: Add the tomatoes, okra, and salt to the pot. Cornmeal-based bread is not an official requirement here, but I find the pairing so pleasing that it’s simply a matter of which kind: corn cakes or skillet cornbread? Low Country Okra and Tomato Soup Recipe Heat shortening in a large cast iron skillet until hot but not smoking. Add the garlic and cook for a minute more. Start with vine-ripe juicy tomatoes and petite pods of okra in the summertime, but know that a winter version made with canned tomatoes and frozen chopped okra brings wonderful flavor to your cold-weather menu. Known and beloved in the Low Country as “okra soup,” it also goes by “okra gumbo” and “stewed okra.” It can be drier or juicier, depending on the proportion of tomatoes, cooked for hours over low and slow coals.īacon or fatback is its standard start, but olive oil and garlic make a lovely, vegan version. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Stir well and let simmer for about 20 minutes. This dish simmered away in cast-iron pots over open fires as well as in hearth kitchens indoors, from Williamsburg and Charleston through the Piedmont regions of North Carolina, Georgia, and beyond. Add tomatoes, chicken base, sugar and pepper. Its essential ingredients, okra and tomatoes, comprise the original combination of crops connecting West Africa and America. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. In the history of Southern cooking, this Low Country Okra and Tomato Soup recipe goes way, way back. In a medium skillet, heat the vegetable oil.