Eight hours of low heat turn okra into deep, silky richness with Uncontrolled Chain Reaction
Ingredients
Ingredients
- FOR THE SMOTHERED OKRA:
- 3 Tablespoons coconut oil
- 5 pounds okra, trimmed, cut into 1/2" thick rounds
- 1 tomato, diced
- 1 teaspoon Casa M Spice Co® Uncontrolled Chain Reaction®
Method
-
01
Trim and slice 5 lb okra into rounds
20 minYou're looking at a repetitive job, but take your time here — okra that's cut too thick won't break down properly over those eight hours, and uneven pieces cook at different rates. Aim for consistent 1/2-inch rounds so everything reaches that silky, melted state together.
-
02
Heat coconut oil in large pot
3 minMedium heat until oil shimmers
-
03
Add okra and stir to coat in oil
2 minWatch the okra hit that hot oil and start to glisten — you want every piece coated, not clumped up. Stir it constantly for those two minutes so the heat distributes even and nothing sticks to the bottom.
-
04
Simmer covered on lowest heat for 7 hours
7h mStir every 20 minutes, add 1 Tbsp water as needed to prevent scorching
-
05
Dice tomato and add with spice blend
5 minStir in diced tomato and Casa M spice at 7-hour mark
-
06
Continue simmering covered for 1 more hour
1h mTotal cook time 8 hours; okra reaches final smothered form
From Mike's Notebook
Cut okra into thick rounds so they hold together during the eight-hour braise instead of dissolving into mush.
Stir every twenty minutes without fail — okra sticks fast on low heat and scorches where it touches the pot.
Add tomato and spice only at hour seven so the acidity doesn't break down the okra before it reaches silky depth.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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