Okra with Tomatoes, Onions and Jalapeños

IMG_1823When I started this blog, I originally intended to keep most of the recipes here focused on desserts, as I work in a pastry kitchen by day. Once I realised that I don’t do as much baking outside of work, I decided to open up my recipes to every-day foods that I enjoy making for my family and friends.

One such dish is the Okra recipe that I’ve provided for you below. This dish started out as a copycat version of one a friend and I had found at a local restaurant. I’m not necessarily a fan of okra on a good day, but this one was overly slimy, buttery and now that I look back on it, didn’t have much flavour to my liking. I challenged myself to make a Paleo version using organic ingredients, that wasn’t as heavy on my stomach and possessed all the qualities I like in my food: savoury and spicy. (Of course, you can always eliminate the spicy peppers if you don’t like spicy foods!)

Another note before I give you the recipe: most of the things I make are measured by eye and by flavour, so the measurements below are approximations but will still taste just as good if not even better.

Okra with Tomatoes, Onions and Jalapeños
(makes appx. 8 servings)

1 14oz bag of Organic Frozen Chopped Okra*
3-4 Vine-Ripened Tomatoes, diced
1 Red Onion, diced
2 Jalapeños (these are optional but I love the spice it adds)
2 Cloves of Garlic, chopped
1 tablespoon Kerrygold Butter (or substitute Coconut Oil for Whole30)
1 tablespoon Apple Cider Vinegar
2 tablespoons Water
Salt and Pepper to taste

  1. Start by chopping all of your vegetables except the okra and set aside in a bowl until you’re ready to throw them in the pot.
  2. Heat your cooking fat of choice in a pan over medium heat, and throw in your onions. Cook the onions until tender (about 2-3 minutes) then throw in your chopped garlic.
  3. Once you’ve got your onions and garlic going, it’s time to toss in your tomatoes, jalapeños, salt, pepper, and okra. Turn down your stove to low. Allow this to cook for 4-5 minutes on low heat, then toss in your water and cover and cook for a further 5-6 minutes or until your okra is tender.
  4. Just before you finish cooking, toss in your apple cider vinegar, and cook for 1 minute longer before serving.


*Note that I’ve never tried with fresh okra, but I hope to one day and I’ll update this post accordingly with my findings. I’m sure the result will be similar, or at least mostly the same with fresh ones though.


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