OKRA, CORN AND TOMATOES

 

6 large ripe tomatoes, peeled, seeded, and coarsely chopped or 3 cups canned peeled tomatoes, seeded and coarsely chopped
2 cups fresh or frozen corn kernels
1 pound fresh or frozen okra, topped, tailed and cut into -inch rounds
1 habanero chile

Place all of the ingredients in a medium-sized saucepan and add 2 cups of water. Bring to a boil, then lower the heat, cover and cook for 20 minutes. Serve hot.

Serves 4.

 

preparation / cooking time : 5 / 25 minutes

 

country : Senegal

course : vegetable dish

 

source : Jessica Harris, through Linda Gibbs [IRE_tag]