2 cloves garlic, finely diced
1 green bell pepper, (about 6 oz.) diced
2 medium onions, (about 1 lb.) diced
1½ lbs. chopped okra
8 fresh tomatoes, diced or 90 oz. canned diced tomatoes and their juice
12 oz. tomato juice (if using fresh tomatoes, double the amount)
1 Tbs. sugar
3 bay leaves
1 tsp. fresh thyme leaves
2 tsp. chopped fresh basil
1 tsp. chopped fresh parsley
Combine the garlic, peppers, onions, okra, tomatoes, tomato juice, sugar, and bay leaves in a large pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the peppers, onions, and okra are tender, 20 to 30 minutes. Remove the bay leaves, stir in the fresh herbs, and continue to simmer for 10 minutes. Serve.
From a West African-derived soup to a colonial dessert, cook up your own Very Charleston feast
