kra is more than just a vegetable—it is a symbol of resilience, migration, and cultural preservation in Black food traditions. Its journey from West Africa to the American South mirrors the history of Black people in the U.S., carrying with it stories of survival, adaptation, and innovation.
Okra is more than just a vegetable—it is a symbol of resilience, migration, and cultural preservation in Black food traditions. Its journey from West Africa to the American South mirrors the history of Black people in the U.S., carrying with it stories of survival, adaptation, and innovation.
We named EatOkra after the okra plant because it's the best possible symbol for our ongoing binding work within the Black culinary community. To celebrate Black History Month, it's only fitting that we spotlight okra's deep ties to Black culinary heritage.
My family roots as well as my wife's, EatOkra co-founder Janique Edwards, trace back to Louisiana and Sumter, South Carolina, home to the Gullah Geechee community. We're passionate not just about celebrating Black food but also preserving the histories embedded in every dish and every seed carried across family generations—including ours.
Much like okra thickens stews and binds ingredients together, our history and culture bind us as a community. And at EatOkra, we're binding the pioneers and preservers of this bold tradition, ingenuity, and legacy. Through this campaign, we're honoring the resilient journey of the okra plant and ensuring Black food culture remains a visible, thriving force in America's culinary landscape.
Anthony Edwards
Co-Founder / CEO, EatOkra
Owner of Trini Bites
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Adapted from African/American: Making the Nation’s Table
Art: Harlem Needle Arts, Graphic Designer: Adrian Franks, Lead curator: Dr. Jessica B. Harris, Writer: Osayi Endolyn
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Okra is more than just a side dish. The cultural staple isn’t always given the credit it deserves. But at these restaurants throughout the U.S., okra gets some main character treatment.
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Adapted from The Contemporary African Kitchen by Alexander Smalls, with Nina Oduro. This recipe is from contributor Mogau Seshoene.
Okra stew is a simple dish from the Bapedi people in Limpopo, South Africa. Similar versions can be found in most Southern African countries, including Zimbabwe and Zambia, where okra is easily sourced and has been enjoyed for generations. This stew uses simple ingredients and can be enjoyed with any starch of choice, but the most popular is Pap (page 186) or Sadza (page 148), both dishes made with cornmeal (maize meal) that are common in Southern Africa. This dish always makes me think of moments in my grandmother’s kitchen. Like many of her dishes, it’s simple yet very nutritious. Okra’s unique texture can take some getting used to, but it’s delicious and adds interesting texture to a meal.
In a medium saucepan, heat the oil. Add the onion and fry for 1 minute on medium heat. Add the chopped bell pepper and garlic, then cook for 5 minutes to soften. Add the chilies, ¼ cup (2 fl oz/60 ml) of water, and the grated tomatoes, then simmer for 15 minutes. Add the okra and baking soda (bicarbonate of soda) and cook for 10–12 minutes, mashing lightly with a wooden spoon as it cooks.
Add ¼ cup (2 fl oz/60 ml) of water and season with salt and pepper. Simmer for another 5–10 minutes, until the okra has a sticky consistency. Serve warm with pap or sadza.
Excerpted from The Contemporary African Kitchen © 2024 by Alexander Smalls, with Nina Oduro. Photography © 2024 by Beatriz da Costa. Reproduced by permission of Phaidon. All rights reserved.
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