Okra Gumbo

“My grandmother prepared this dish at least once a month. As a child, I hated to see or smell the onions or the okra, but as I grew older, I understood the important of vegetables in my diet. The thing that I love about our neighborhood was the closeness of all the residents. Nationality was not important; we all loved and respected each other. Many of these friendships are still intact, even though many have moved from the area. We (the residents on Saragosa Street) hold a Saragosa Street party during the month of October to renew the bonds. Many of those who were a part of the planning committee are ill or have passed on. So, no party has been planned for this year.”

• Drawing- Recipe 5.1

Okra, fresh or frozen, 2 lbs.

Yellow corn, whole kernel frozen, 2 lbs.

One large can stewed tomatoes

1 medium onion, or 4 green onions

Salt and pepper to taste

1 tbsp. sugar

1/2 stick of butter

Dice onion.

Melt butter in large skillet or pot. Add the onion and cans of tomatoes, salt, pepper and sugar.

Simmer for 5 min, or until onion is transparent. Add okra and corn.

Cook on medium, until okra is tender.

Serve over rice.

Variations: Add shrimp or diced chicken during last 5 to 7 minutes of cooking.