Stewed Okra “Dominican Heat” Style!

This slideshow requires JavaScript.

Hello friends and fellow foodies!

I hope you missed me just as much as I missed you! Today I bring you a delicacy of Dominican and Caribbean cuisine!

Okra is very popular in Caribbean and Dominican cuisine. I had shared an Okra rice to the Spanish Edition some time ago, but completely forgot to publish the main recipe that is prepared with okra, which is stewed Okra.

Okra is one of those things that you love or hate. When made properly they’re very tasty, but the slimy texture is challenging for beginners and not adventurous palates.

There are many recipes for okra and everyone has their particular recipe.

For some time we have been finding baby okra at the markets and they are not only much more tastier and tender but also less slimier, which gives them a much more mainstream appeal.


  • 2 lbs. baby okra.
  • 1 white onion.
  • 1 tomato.
  • 1 cubanela green pepper.
  • 1 packet of chives.
  • Cheddar cheese.
  • Mozzarella cheese.
  • 1 teaspoon mashed garlic.
  • Salt, black and red pepper.


Boil 1 cup of water, add the okra and let it steam for 5 minutes. (Lower the fire and cover) Set apart.

Stir fry the chopped onions, peppers and tomato, then add the okra and mix well. Add salt, the peppers, garlic and let it cook for 5 minutes.

Serve and pour some finely chopped white onions and chives on top. Pour some cheddar and mozzarella cheese and put in preheated oven for 2 minutes or 1 minute in the microwave.

Hope you enjoy! Lots of love from the breezy Caribbean. (We get a “cold”* breeze in “Christmas time”**)


Remember you can also find us@

*”Cold” in Caribbean means 18C-25C (65-75 F)

**”Christmas” in Dominican Republic (Quisqueya***) and Puerto Rico (Borinquen***) starts mid October and extends to January 6th. Yeah, life is sweeter in the Caribbean! LOL!

***Quisqueya and Borinquen are Dominican Republic and Puerto Rico’s Taino names.

Follow ArturoFeliz on Twitter

About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Low carb, Traditional Dominican Food, Vegetarian, Vegetarian - Lactoovovegetarian, Vegetarian - Lactovegetarian and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Stewed Okra “Dominican Heat” Style!

  1. Amber says:

    I agree, okra isn’t for everyone. The first and only time I’ve had okra was in the Southern US, deep fried and salted. It was great while piping hot, but I enjoyed it less as it cooled off. That said, I would not be opposed to giving it another try, and this looks like a great recipe that I could try out at home.

    • I think you would! US Southern style cooking I think emphasizes the sliminess. Dominican cooking generally tries to reduce it. If you do it with regular Okra what we do is cut the tips and when it boils or steams most of the slime is lost, leaving you with a fairly delicious vegetable. If you do it in rice then the rice absorbs it. 🙂

  2. mariposaoro says:

    This is a little different.. I never normally eat Okra and Cheese together…. I might try this one… Not so sure….

Leave us your comments!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s