Okra and Tomatoes with Steamed Rice

From A Southern Farmer’s Summer Supper


Chef Wanda Blake’s Okra and Tomatoes with Steamed Rice. Photo by Dana Plucinski


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Okra and Tomatoes with Steamed Rice

  • Author: Recipe by Chef Wanda Blake | Photo by Dana Plucinski


How do you know if okra is fresh? Chef Wanda says to bend the tip of the pod, and if it snaps off, the okra is fresh. If the tip bends with no snap, the okra is old. Okra should be bright in color and firm to the touch.

The chef chooses Roma tomatoes because they are firm enough to match the firmness of the okra.

She prefers cooking in a cast-iron skillet because of the way it cooks the okra. “Yes, you can use another kind of pan,” she adds.


Units Scale
  • 1 pound fresh okra
  • 1 medium onion (yellow or white)
  • 4 fresh Roma tomatoes
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon Creole seasoning (like Creole Season All by Wanda’s Cooking)
  • Steamed rice (optional)


Cut each okra pod into 4 to 5 slices depending on size. Dice the onion and tomatoes.

Heat your skillet with the olive oil. (Good and hot will cook the slime out of the okra.) Add the okra and cook, turning occasionally, until you don’t see any slime and the seeds of the okra start to expand. Add the onions and sauté until tender.

Add the diced tomatoes along with the Creole seasoning, salt, and pepper. Reduce heat and simmer for 10–15 minutes. To determine doneness, you want to check the tenderness of the okra and the balance of salt.

Serve over steamed rice.

  • Category: Sides, Plant-based