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Stewing Okra

Appears in
top 1000The Independent Cook: Strategies for Seasonal Cooking
The Independent Cook

By Jeremy Round

Published 1988

  • About
In the second half of the summer, peaches, watermelons, okra and tomatoes seem to take pride of place on the roadside stalls in the vast Carolina flatlands between the mountains and the Atlantic, known as the Low Country.

Okra is one of the many staples of southern cooking brought across to America by enslaved West Africans. Perhaps its most famous use is as one of the three essential thickeners (used alone or in combination) of Louisiana’s gumbo soup/stews, of which the name is supposed to derive from African words such as the Bantu gombo and Umbundu ochinggombo.

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