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This is a recipe from my
deceased Maw Maw - you won't be able to stop eating it! She never
used measuring spoons so here goes: By the way if you cook in your
black iron pot enough your okra won't turn black, I promise you!!!
A large bowl of sliced okra
(or large package of frozen sliced okra)
1 lg to med sized white
onion - chopped med. coarse, not finely chopped
2-3 fresh tomatoes firm and
sliced med. coarse like the onion
Enough cooking oil to cover
the bottom of your pot generously (we use a good old black
iron pot) or any pot that won't stick
Heat your oil by putting
your pot on high long enough for the okra to sizzle when putting
in the pot. Add okra carefully, a little at a time, esp. if your
okra is wet because you don't want to get splattered with
hot grease. Stir frequently until the "slime" is near
gone or gone. Add your onions and cook until soft as you continue
to stir frequently. You may have to add enough water to cover the
bottom of the pot if the slime doesn't want to completely
dissipate. Turn your fire lower either way, and keep stirring and
be patient. Smothered okra is the best but you can't rush it!.
When slime is gone and onions are soft, add your tomatoes then
stir to mix completely. Salt and pepper to taste. And then try to
eat just one serving!
Connie from Highlands TX
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