HERESA ALLAN'S N'AWLINS OKRA STEW 1 1/4 lbs. (560 g) fresh tomatoes, coarsely chopped 1 1/4 lbs. (560 g) fresh okra, washed, stem ends trimmed off 1 large purple onion, coarsely chopped 1 red bell pepper, diced 2 large cloves garlic, minced 1/2 teaspoon Cajun seasoning 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram 1/4 teaspoon fennel seeds, crushed in a mortar and pestle 1/2 teaspoon salt or to taste Freshly ground black pepper to taste 2 cups (480 ml) water 2 tablespoon cornstarch 2 tablespoon water
Combine the tomatoes, okra, onion, bell pepper, garlic, Cajun seasoning, thyme, oregano, marjoram, fennel seeds, salt, and pepper in a large, deep skillet or wok. Pour the 2 cups (480 ml) water in and cook over high heat, stirring frequently for 7 to 10 minutes, or until the okra feels tender when gently pierced with a fork. Combine cornstarch and water in a small bowl or cup and stir thoroughly to make a smooth, runny paste. Add the paste to bubbling okra stew a little at a time, stirring constantly, until thickened to desired consistency. Adjust seasonings if needed. Nashville Tennessean --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
