Spicebox Kitchen: Stewed Okra and Tomatoes

OKRA AND TOMATOES‍

Serves 4 as a side dish
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This dish is based on an African recipe of stewed okra and tomatoes. It also has a hint of Indian influence with the addition of cumin and the cooking method, which, rather than stewing, involves searing the okra over very high heat until slightly charred. For people who may not enjoy okra due to its gummy starches, this demonstrates two pro tips for reducing that characteristic—cooking okra with something acidic, in this case tomatoes, and cooking at high heat.

1 tablespoon coconut oil
½ cup diced onion
Salt and freshly ground black pepper
2 garlic cloves, chopped
1 teaspoon cumin seeds
8 ounces fresh okra, top and tail trimmed, sliced into ½-inch pieces, or frozen, sliced okra
1 Roma tomato, cut into ½-inch dice
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Heat a medium-size skillet, ideally cast iron, over medium heat, then melt coconut oil in skillet.

Add onion with a pinch of salt and cook for about 30 seconds, then add garlic and cumin seeds and cook for another 30 seconds.

Increase heat to high, add okra, and cook, stirring, for 30 to 60 seconds, or until slightly charred.

Add tomato plus salt and pepper to taste, stir to combine, and cook for another 3 minutes, until tender but not mushy. Adjust seasonings to taste.