Okra was brought to the New World during the African slave trade. In her book on African-American foods entitled High on the Hog, Jessica Harris discounts the legend that enslaved African-Americans brought okra and sesame seeds with them to the New World hidden in their hair or their clothing. Rather, she notes that there was a more “brutal reality;” namely that, foodstuffs from Africa were brought by the slavers to feed their property.
Apparently okra was initially grown on Caribbean and Brazilian sugar plantations and then spread to the American colonies with the advent of cotton plantations. As with many foods brought by Africans to the Americas, okra soon became part of the diet of the general population. Mary Randolph whose brother, Thomas Mann Randolph, was the governor of Virginia and son-in-law to Thomas Jefferson, published The Virginia House-Wife in 1824. She included three recipes for okra illustrating that African-American cuisine was a well-accepted component of the diets of white Virginians.
According to legend Hoppin' John and Limpin' Susan were a husband and wife who were known for their excellent cooking. There are many recipes for Limping Susan. This is Harland's Creek Farm's version.
Limping Susan 4-6 servings
- 4 thick strips of bacon or turkey bacon, diced
- 12 oz okra, cut into 1/4 inch-thick rounds
- 1 cup long-grain rice
- 2 cups water or chicken stock
- 1 teaspoon minced jalapeno or dash of hot pepper sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped basil or dill (optional)
Sauté bacon in a medium saucepan over medium heat until crisp. Stir in okra; cook one minute. Add rice, water or stock, jalapeno or pepper sauce, salt and pepper, and optional herbs. Cover and cook until rice is tender and all the liquid is absorbed. Adjust seasoning to taste.
