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Southern Okra

This recipe dates back generations in my family. I enjoy it so much because I can use the fresh vegetables that are so abundant here in the South.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 tablespoon sugar
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups sliced fresh okra
  • Boiling water
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons canola oil
  • 3 medium tomatoes, peeled and chopped
  • Cooked rice, optional


  • In a small shallow bowl, combine the sugar, flour, salt and pepper; set aside. In a small saucepan, cover and cook okra in boiling water for 10 minutes or until tender. Drain and set aside.
  • In a large skillet, saute onion and green pepper in oil until tender. Stir in the tomatoes and reserved sugar; cook for 5 minutes. Add okra. Heat through, stirring as little as possible. Serve with rice if desired.
Nutrition Facts
3/4 cup: 83 calories, 5g fat (0 saturated fat), 0 cholesterol, 333mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.

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  • Carl
    May 19, 2020

    Okay. Three recipe is incomplete. But here's what I did, add it tasted great. 1. Okra can be slimy. So after boiling, washed well with cold way and DRY! used a paper towel. Not bone dry, just get out the extra moisture 2. Saute the onions and peppers, then turn up the heat to add the Okra. Your want the Okra stir fried. If heats too low, it will stream and get slimy 3. I just added the dry ingredients in a couple stages during the stir fry process. 4. I used a fresh tomato instead of canned. Less liquid to make the Okra slimy. I added about half way through the Okra stir frying process

  • marybaileyb
    Sep 2, 2010

    I make this all time. The only difference in mine is, I saute my okra with my onion and use rotels and green chilies. It great and quick and easy.

  • mawhite_10
    Jul 15, 2010

    when I read your post here, it reminded me of watching mom do okra and tomatoes......I sort of "adapted" hers to my own style and this simple recipe is what follows..... Melt butter (the real mccoy) or olive oil if you iron skillet....add lots of chopped onions and okra and saute slowly.......when the okra and onions get tender and the okra starts to slime a bit, add tomatoes........sprinkle a pinch of sugar (to combat some of the acid), salt, pepper and garlic and/or onion powder to the pot......slow simmer till it gets all melded together and to the desired doneness you prefer.   The flavor is wonderful.   Mom likes it better than hers.  (covering helps to steam it and cook it faster......but you must stir quite often).   If it gets sort of dry, add a bit of kitchen basics chicken stock. Good luck.      

  • skipperstrucking
    Jul 15, 2010

    This recipe was good but very hard to follow. It tells you to combine the sugar, flour, salt and pepper; set aside, but It never tells you to add these ingrediants. It tells you to Stir in the tomatoes and reserved sugar; but it doesn't tell you to how much suger to reserve. I know the suger and flour mixture is a thickener, but mine did not contain alot of mositure that needed to be thickened. Can be a good recipe but you need to know how to cook in order to figure this one out.

  • t-macka
    Apr 22, 2009

    No comment left