Adapted from "Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland" by Tanya Holland © Chronicle Books 2014. Provided courtesy of Tanya Holland. All rights reserved.
Yield: 6 servings
Active Time: 1 hour 15 minutes
Total Time: 2 hours 25 minutes (includes chilling time)
Ease of Preparation: Easy

Ingredients

Tomato Jam:
  • 1 tablespoon olive oil
  • 1/4 cup minced yellow onion
  • 1 clove garlic, minced
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cumin
  • 1/4 cup packed light brown sugar
  • 1 pound Roma tomatoes, cut into small dice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon grated fresh peeled ginger
  • Kosher salt and freshly ground black pepper

Okra Bites:
  • 2 pounds okra
  • Vegetable oil, for frying
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon Creole Spice, recipe follows
  • 1 cup buttermilk
  • Kosher salt and freshly ground black pepper

Directions

For the tomato jam: Heat the olive oil in a large saucepan. Add the onion and garlic and saute, stirring frequently, until softened, about 4 minutes. Add the smoked paprika and cumin and toast, stirring, for 1 minute. Add the brown sugar, tomatoes, cider vinegar and ginger, then season with salt and pepper. Bring to a simmer, and cook down until thickened and the tomatoes are broken down, about 40 minutes. Season with salt and pepper. Let cool before serving.

For the okra bites: Trim the okra, cut lengthwise into quarters and refrigerate for about 30 minutes. Preheat the oven to 250 degrees F.

In a large cast-iron frying pan that's at least 4 inches deep, add oil to a depth of 2 inches. Heat the vegetable oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. The oil should be hot but not smoking. Line a rimmed baking sheet with paper towels and set a wire rack on top.

In a shallow dish, combine the cornmeal, flour and Creole Spice. Into another shallow dish, pour the buttermilk.

A handful at a time, add the chilled okra slices to the buttermilk, tossing gently with a fork until they are well coated. Using a slotted spoon and letting any excess buttermilk drip back into the bowl, transfer the okra to the cornmeal mixture. Toss the okra pieces in the cornmeal mixture until they are well coated.

Fry the okra, a few large spoonfuls at a time, taking care not to crowd the pan and turning occasionally, until crisp and lightly browned, 3 to 5 minutes. Transfer to the rack over the baking sheet and keep warm in the oven. Repeat with the remaining okra. Season with salt and pepper. Serve immediately with tomato jam.

Creole Spice

"Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland" by Tanya Holland © Chronicle Books 2014. Provided courtesy of Tanya Holland. All rights reserved.

Yield: About 1/2 cup
Active Time: 5 minutes
Total Time: 5 minutes
Ease of preparation: Easy

Ingredients

  • 3 tablespoons kosher salt
  • 3 tablespoons Herbes de Provence
  • 3 tablespoons ground cumin
  • 1/3 cup cayenne pepper
  • 1/4 cup freshly ground black pepper
  • 1/4 cup sweet paprika

Directions

Combine the salt, Herbes de Provence, cumin, cayenne, black pepper and paprika in a small bowl. Store extra spice in an airtight container at room temperature for up to 6 months.

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