Spicy Stewed Okra and Tomatoes

Tender okra and tomatoes make a great end of season vegetarian main dish over rice, or even a wonderful side dish for chicken or fish.
Spicy Stewed Okra and Tomatoes

Spicy Stewed Okra and Tomatoes

Sue Lau | Palatable Pastime

This is a good side dish to have starting anytime in summer when fresh okra is available at the market, through autumn when recipes for tomatoes and okra are both in high demand.

As an old-fashioned dish, this is much loved, but the addition of salsa gives it a spicy Texas style flair. You can eat this as is, or serve it over rice, as a creole type side dish or vegetarian main. If you like it even spicier, splash it with a bit of Tabasco sauce.

I like this kind of thing with oven fried catfish or something like fried chicken livers and gizzards (which I lovingly call fried “lizards”). But this is good with any number of things, especially homestyle and southern dishes.

I do hope you enjoy.


Spicy Stewed Okra and Tomatoes

  • Servings: 4
  • Difficulty: easy
  • Print

Spicy Stewed Okra and Tomatoes


  • 10 ounces fresh okra, sliced
  • 1 medium onion, chopped
  • 1 fresh jalapeno, chopped
  • 2 tablespoons oil
  • salt and black pepper
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chopped garlic
  • 1 cup chopped fresh tomatoes
  • 1/2 cup salsa fresca


  1. Saute onions, okra and jalapeno in oil until onion is caramelized and browned.
  2. Stir in tomatoes, salsa, and seasonings, cooking until tomatoes begin to soften and break down.
  3. Serve hot, with rice if desired.

From the kitchen of palatablepastime.com

Spicy Stewed Okra and Tomatoes

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