This recipe is heavily influenced by a dish offered at the old Pink Teacup Restaurant off Bleecker St. in Greenwich Village
ingredients
Yellow Onion Chopped
Fresh Okra (or frozen if not available) Chopped into 1/2" rounds
Stewed Tomatoes
Ears of Fresh Corn (kernels cut off the cob)
Sweet Bell Pepper
Cilantro Chopped
Olive Oil
Jalepeno Pepper Chopped
Salt & Pepper to Taste
Red Pepper Flakes (optional depending on how spicy you like your food)
- 1 medium
- 2 cups
- 1 28oz can
- 3
- 1/2 cup
- 2 tbsp
- 3 tbsp
- 1 tbsp
- pinch
servings: 4
instructions
- In a large skillet or shallow saucepan heat the olive oil. Add the onions and cook until the onions are translucent
- At this point you can add the pepper flakes if you want the stew to have more heat
- Add the jalepeno pepper, the okra and the bell pepper. Cook until the bell pepper begins to soften
- Add the stewed tomatoes and mix with the other ingredients, cooking for another 5 minutes at fairly low heat
- Finally, add the corn and cilantro. Season it with the salt and pepper to taste. Cook it all together until the corn is tender - about 5-10 minutes. It should have a stew-like consistency but not mushy
Recipe Notes
I like to make a little polenta when I cook this dish and spoon the stew over it, adding more chopped cilantro. You could definitely cook a few strips of bacon first, then begin the recipe, stirring crumbled bacon into it. You may prefer grits to polenta, too.