Mom's Not Slimy Stewed Okra

Say goodbye to slimy okra with "Mom's Not Slimy Stewed Okra," a comforting Southern-style dish that transforms fresh okra into tender perfection with a rich tomato-based sauce. This recipe uses acidity from diced Roma tomatoes and a splash of white vinegar to eliminate the okra’s signature slime, creating a hearty, flavorful stew seasoned with paprika, cayenne, and thyme. Sautéed onions and garlic add depth, while chicken broth enhances the stew’s richness. Ready in under an hour, this one-pot dish is perfect for weeknight dinners and pairs beautifully with rice or cornbread. Serve it warm with a squeeze of fresh lemon for a bright, tangy finish. Perfectly savory and endlessly satisfying, it’s a family favorite you’ll want to make on repeat!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound fresh okra
• 2 tablespoons olive oil
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 4 medium, diced roma tomatoes
• 2 tablespoons tomato paste
• 1.5 cups chicken broth
• 0.5 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 tablespoon white vinegar
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 (optional, for serving) lemon wedges

Directions

Step 1

Rinse the okra under cold water and pat it dry. Trim the stems and slice the pods into 1/2-inch pieces. Set aside.

Step 2

Heat the olive oil in a large pot or skillet over medium heat.

Step 3

Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.

Step 5

Add the diced tomatoes and tomato paste to the pot, stirring to combine. Let it cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.

Step 6

Pour in the chicken broth, then add the cayenne pepper, paprika, dried thyme, vinegar, salt, and black pepper. Stir well.

Step 7

Bring the mixture to a simmer, then reduce the heat to low.

Step 8

Add the sliced okra to the pot and stir gently to coat the okra with the sauce.

Step 9

Cover the pot partially with a lid and let the okra cook for 20-25 minutes, stirring occasionally. The okra should be tender but not slimy, thanks to the acidity from the tomatoes and vinegar.

Step 10

Adjust seasoning to taste and remove the pot from heat.

Step 11

Serve warm with lemon wedges on the side, if desired. This stewed okra goes well with rice, cornbread, or as a stand-alone dish.

Nutrition Facts

Serving size	(1282.1g)

Amount per serving	% Daily Value*
Calories	571.9

Total Fat 30.2g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2674.9mg	0%
Total Carbohydrate 67.7g	0%
Dietary Fiber 22.8g	0%
Total Sugars 22.9g
Protein 19.2g	0%

Vitamin D 0IU	0%
Calcium 498.8mg	0%
Iron 7.2mg	0%
Potassium 2903.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 12.4%

Carbs: 43.7%