Okra with tomatoes is a popular Togo African recipe convenient to make cooking with the traditions of the African diaspora. Hibiscus Esculentus or okra is of African originating from Ethiopia. Okra grows wild along the White Nile and the upper Nile country as well as in Ethiopia.
From Ethiopia to North Africa, okra was cultivated in Egypt for many hundreds of years. One of the earliest accounts of okra is by the Spanish in Egypt in 1216.
As is true with a number of less popular vegetables, many people fail to appreciate okra. Okra is rarely cooked alone except when fried. Okra alone is considered too slimy.
Here is a delicious recipe using okra and tomatoes. The acid in the tomatoes counterbalance the natural goo of the okra and the soup become rich and thick.
Togo Okra With Tomatoes Recipe
1 pound fresh baby okra, washed, dried, stem ends trimmed very close to top, or use frozen thawed whole baby okra
2 tablespoons olive oil
1/4 cup finely chopped onion
1 clove garlic, finely minced
2 medium tomatoes, peeled, diced, or 1 can (14.5 ounces) diced tomatoes
1 tablespoon lemon juice
Dash salt and pepper
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Sauté the okra for 3 to 5 minutes, then remove with a slotted spoon to paper towels. Heat the remaining tablespoon of olive oil in the saucepan. When hot, add the chopped onion; sauté for 2 to 3 minutes.
Add the garlic and sauté another 2 minutes. Add the diced tomatoes and stir together until the mixture boils. Turn down to a simmer; add the lemon juice, salt, and pepper. Simmer for 30 minutes longer.
To serve spoon about a few tablespoons of sauce into a serving dish. Top with the okra then cover with remaining sauce. Serves 4 to 6.