Vegetarian Recipe: Summer Southern Succotash

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Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Author Jessica Harris is known for her writings about the food traditions of the African diasporia, so it may be surprising that her book, Martha’s Vineyard Table, focuses on the food history of this traditionally elite and seemingly homogenized vacation paradise off the coast of Massachusetts. Unknown to many, Martha’s Vineyard has a rich history of African American culture, which has heavily influenced the development of the island’s favorite foods.   She  first shared this recipe for Summer Southern Succotash on July 21,  2007.

Keep reading for the full recipe…

Summer Southern Succotash

6 large, ripe tomatoes, peeled, seeded and coarsely chopped
2 cups freshly cut corn kernels
1 pound okra, tops and tails trimmed and cut into 1/2 inch think rounds
1 habanero chili, pricked with a fork (optional)
1 1/2 cups water
Salt and freshly ground black pepper to taste

Combine all of the ingredients except the salt and pepper in a saucepan, stir to mix, and place over medium heat. Bring to boil, lower heat to simmer, cover and cook for 15 minutes, or until the vegetable are tender and the flavors are well blended. Remove the chile when the dish has reached the desired spiciness. Season with salt and pepper and serve hot.