NW okra corn tomatoes text.jpg
 
  This recipe is heavily influenced by a dish offered at the old Pink Teacup Restaurant off Bleecker St. in Greenwich Village

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

  1.  In a large skillet or shallow saucepan heat the olive oil.  Add the onions and cook until the onions are translucent
     
  2.  At this point you can add the pepper flakes if you want the stew to have more heat
     
  3.  Add the jalepeno pepper, the okra and the bell pepper.  Cook until the bell pepper begins to soften
     
  4.  Add the stewed tomatoes and mix with the other ingredients, cooking for another 5 minutes at fairly low heat
     
  5. 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.