{"id":20535,"date":"2024-10-10T22:25:00","date_gmt":"2024-10-11T02:25:00","guid":{"rendered":"https:\/\/wfsu.org\/local-routes\/?p=20535"},"modified":"2024-10-11T11:29:39","modified_gmt":"2024-10-11T15:29:39","slug":"chef-fes-okra-tomato-stew","status":"publish","type":"post","link":"https:\/\/wfsu.org\/local-routes\/2024-10-10\/chef-fes-okra-tomato-stew\/","title":{"rendered":"Chef Fe&#8217;s Okra &amp; Tomato Stew"},"content":{"rendered":"\n<p><strong>This recipe is a family favorite! My stepmom used to make Okra and Tomato stew all the time when I was growing up. I added the corn to the dish because I just love the sweetness it adds to the meal.<\/strong><\/p>\n\n\n\n<iframe width=\"1262\" height=\"710\" src=\"https:\/\/www.youtube.com\/embed\/VyJOfIec5Yw\" title=\"Cooking with Chef Fe | Okra and Tomato Stew\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Chef-Fe-with-Okra-and-Tomatoes.jpg\" alt=\"A person preparing food in a kitchen\" class=\"wp-image-20538\" style=\"aspect-ratio:1.5;width:404px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Chef-Fe-with-Okra-and-Tomatoes.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Chef-Fe-with-Okra-and-Tomatoes-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Chef Fe shows bowls of sliced okra and chopped tomatoes (Photo by Freddie Hall\/WFSU Public Media)<\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong><em>INGREDIENTS<\/em><\/strong><\/h2>\n\n\n\n<ul>\n<li>1-pound fresh whole okra<\/li>\n\n\n\n<li>8-10 tomatoes-on-the-vine<\/li>\n\n\n\n<li>1 bell pepper<\/li>\n\n\n\n<li>2 stalks of celery<\/li>\n\n\n\n<li>1 onion<\/li>\n\n\n\n<li>5-6 cloves of garlic<\/li>\n\n\n\n<li>2 ears of corn<\/li>\n\n\n\n<li>2 Tbsp Olive oil<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Spices-on-the-plate.jpg\" alt=\"A plate of food\" class=\"wp-image-20539\" style=\"aspect-ratio:1.5;width:383px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Spices-on-the-plate.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/Spices-on-the-plate-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Assembling all the seasonings to be added at the same time in one place can make the process easier  (Photo by Freddie Hall\/WFSU Public Media)<\/figcaption><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong><em>SEASONING<\/em><\/strong><\/h2>\n\n\n\n<ul>\n<li>2 Tbsp garlic powder<\/li>\n\n\n\n<li>2 Tbsp onion powder<\/li>\n\n\n\n<li>1 \u00bd Tbsp Creole seasoning<\/li>\n\n\n\n<li>1 Tbsp celery seeds<\/li>\n\n\n\n<li>1 Tbsp cumin<\/li>\n\n\n\n<li>1 tsp black pepper<\/li>\n\n\n\n<li>\u00bd tsp cayenne pepper<\/li>\n\n\n\n<li>3 bay leaves<\/li>\n\n\n\n<li>1 \u00bd tbsp seasoning salt<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><em>DIRECTIONS<\/em><\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/trinity-and-garlic.jpg\" alt=\"A bowl of food on a plate\" class=\"wp-image-20542\" style=\"aspect-ratio:1.5;width:396px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/trinity-and-garlic.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/trinity-and-garlic-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">A bowl of the three-ingredient Trinity is ready to go with a plate of minced garlic next to it. (Photo by Freddie Hall\/WFSU Public Media)<\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Prep the corn<\/em><\/strong><\/h3>\n\n\n\n<ol type=\"1\">\n<li>Preheat oven to 400 degrees.<\/li>\n\n\n\n<li>Remove husks from corn and rinse. Towel blot.<\/li>\n\n\n\n<li>Drizzle some olive oil on the corn. Then roast in the oven for about 10 minutes.<\/li>\n\n\n\n<li>Allow corn to cool then use a knife to shave corn from the cob. Set aside<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Prep the Trinity<\/em><\/strong><\/h3>\n\n\n\n<ul>\n<li>Dice the celery.<\/li>\n\n\n\n<li>Dice the bell pepper.<\/li>\n\n\n\n<li>Dice half of a yellow onion.<\/li>\n\n\n\n<li>Combine the onion, bell pepper, and celery into a bowl. Set aside.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img decoding=\"async\" width=\"650\" height=\"433\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/CU-dicing-okra.jpg\" alt=\"A wooden cutting board\" class=\"wp-image-20541\" style=\"aspect-ratio:1.5011547344110854;width:397px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/CU-dicing-okra.jpg 650w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/CU-dicing-okra-300x200.jpg 300w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/CU-dicing-okra-630x420.jpg 630w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><figcaption class=\"wp-element-caption\">Chopping up okra (Photo by Freddie Hall\/WFSU Public Media)<\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Prep the okra<\/em><\/strong><\/h3>\n\n\n\n<ul>\n<li>Rinse okra and towel blot dry.<\/li>\n\n\n\n<li>Slice okra into quarter-inch slices. Discard the ends.<\/li>\n\n\n\n<li>Rinse okra and towel blot dry again.<\/li>\n\n\n\n<li>Place into a bowl and set aside.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-white-color has-vivid-red-background-color has-text-color has-background\" style=\"font-size:21px\"><em>TIP: Okra can get slimy, but that\u2019s okay!&nbsp; It\u2019s a mucilage that thickens the stew and adds fiber to the dish.&nbsp; If you don\u2019t want the mucilage, fry it a little bit of oil for a few minutes and then put on plate with a paper towel under it to d rain the oil.<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/chef-fe-chopping-okra.jpg\" alt=\"A person cutting food on a table\" class=\"wp-image-20546\" style=\"aspect-ratio:1.5;width:201px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/chef-fe-chopping-okra.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/chef-fe-chopping-okra-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Chef Fe chops up okra and tomatoes. (Photo by Freddie Hall\/WFSU Public Media)<\/figcaption><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\"><strong><em>Prep the rest<\/em><\/strong><\/h3>\n\n\n\n<ul>\n<li>Mince 5-6 cloves of garlic.<\/li>\n\n\n\n<li>Cube 8-10 tomatoes.<\/li>\n\n\n\n<li>Measure out the seasonings. (see above)<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/CU-of-finished-stew-stir.jpg\" alt=\"A bowl of okra and tomato stew\" class=\"wp-image-20536\" style=\"aspect-ratio:1.5;width:404px;height:auto\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/CU-of-finished-stew-stir.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/CU-of-finished-stew-stir-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Combining the ingredients to create the stew. (Photo by Freddie Hall\/WFSU Public Media)<\/figcaption><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Combining and Cooking up the Stew<\/strong><\/h3>\n\n\n\n<ul>\n<li>Heat a medium saucepan or cast-iron skillet over medium heat for approximately 2 minutes.<\/li>\n\n\n\n<li>Add 2 tbsp of olive oil to the heated pan.<\/li>\n\n\n\n<li>Add in the Trinity and saut\u00e9 it for approximately 2 minutes until the onion begins to get tender.<\/li>\n\n\n\n<li>Mix in the garlic. Saut\u00e9 for 1 minute.<\/li>\n\n\n\n<li>Add tomatoes and mix. Turn up heat to medium-high. Cook down the tomatoes for about 10 minutes.<\/li>\n\n\n\n<li>Add all the prepped seasoning to the pan. Mix well.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-white-color has-vivid-red-background-color has-text-color has-background\" style=\"font-size:21px\"><em>TIP: Onion powder and Garlic powder are guilt-free seasoning. You can add as much as you want!<\/em><\/p>\n\n\n\n<ul>\n<li>Mix in the okra. Stew together at a simmer for 10 minutes.<\/li>\n\n\n\n<li>Mix in corn. Stew together for an additional 2 minutes or so.&nbsp; The goal is to heat up the corn.<\/li>\n\n\n\n<li>Remove your okra and stew from the heat.<\/li>\n\n\n\n<li>Serve and enjoy!&nbsp;<\/li>\n<\/ul>\n\n\n\n<p><em>Optional: Serve next to or on top of rice.<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" width=\"600\" height=\"400\" src=\"http:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/stew-with-rice.jpg\" alt=\"A bowl of food on a plate\" class=\"wp-image-20552\" srcset=\"https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/stew-with-rice.jpg 600w, https:\/\/wfsu.org\/local-routes\/wp-content\/uploads\/2024\/10\/stew-with-rice-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Serve up the Okra and Tomato stew with a side of rice. (Photo by Freddie Hall\/WFSU Public Media)<\/figcaption><\/figure><\/div>","protected":false},"excerpt":{"rendered":"<p>Chef Fe shares a family favorite recipe that blends okra, tomatoes, corn and more into a delicious and hearty stew.<\/p>\n","protected":false},"author":6,"featured_media":20540,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":"","wds_primary_category":137},"categories":[137,1626,136],"tags":[1631],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Fe&#039;s Okra &amp; Tomato Stew - WFSU Local Routes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wfsu.org\/local-routes\/2024-10-10\/chef-fes-okra-tomato-stew\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Fe&#039;s Okra &amp; 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