Okra and Mango Succotash with Dixie Chics

Servings: 4 to 6

We substitute the mango for the traditional corn, and find that no one is sufferin’ over this succotash recipe, because we cut the okra finely -- into obscurity -- so no one knows. They think they’re tasting the cukes we also chopped in there for disguise! But they should be told later that they have just benefitted from a major source of riboflavin, niacin, potassium, zinc, vitamins A, C, K, and B6… and get this – calcium and magnesium also in their okra. Talk about the Okra Effect! Serve with grilled chicken as we did here, or go all out with Southern fried!




2 tablespoons walnut oil

2 cloves garlic, minced

2 cups red cherry tomatoes, diced

1 cup fresh okra, finely diced

1 cup diced mango

Salt and pepper

½ cup fresh diced cucumber

Dried basil flakes

[Click for larger image] 


In a medium saucepan, heat the oil and sauté the garlic for about 1 minute until it just turns a golden brown. Add the tomatoes and cook for 1 minute. Add the okra and mango (both of which will help thicken the succotash a little) and cook another few minutes to tenderize. Remove from the heat; season with salt and pepper. Cool to room temperature and stir in the cucumber. Sprinkle with the basil and serve.

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