Charleston, SC, Okra and Tomatoes

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

This is a slight adaptation of a Charleston, South Carolina version served to accompany roast pork, rice with sieva beans (like tiny green butter beans) and corn bread.


  • 2 very fatty rashers of smoked, streaky bacon – de-rinded and chopped small
  • 1 medium onion – peeled and chopped
  • 12 oz


In a heavy, well-used frying pan, cook bacon very gently to render out the fat. Turn up the heat and add the onion. Fry until just beginning to brown.

Add okra and garlic and continue to fry over medium-high heat, stirring from time to time, until it, too, is nicely flecked with brown (5-10 minutes). Add the tomatoes and cook until they are soft enough to break up easily. Season with sa