Traditional cornmeal and okra side dish that is low in sodium, potassium, and phosphorus for kidney friendly eating.
Diet preference: Nut-free
Cuisine type: Caribbean
Ingredients
Yield:
Yield
2 Cups
- 1½ cups water
- 6 okra pods, washed and sliced
- 5 ounces cornmeal
- Butter, for greasing dish
- ½ teaspoon pepper
Image
Directions
Nutritional Information Prep: 10 min, Cook: 20 min, Total: 30 min
- Bring the water to a boil in a medium saucepan.
- Wash and slice the okra, then add it to the boiling water.
- Cook the okra for about 20 minutes, or until very soft.
- Drain the okra, reserving about 5 tablespoons of the cooking liquid.
- Return the okra and reserved liquid to the pan.
- Gradually add the cornmeal, stirring vigorously with a wooden spoon to prevent lumps.
- Continue stirring until the mixture is smooth and thick.
- Spoon into a lightly buttered dish, season with pepper, and serve warm. It is often served with steamed fish.
Additional Instructions
For a lower fat version, use only a small amount of butter to grease the dish.
If serving with fish, choose a lightly seasoned preparation to keep the full meal lower in sodium.
Serving size: ½ cup
- Calories: 137 kcal
- Carbohydrates: 29.6 g
- Dietary Fiber: 3.2 g
- Total Sugars: 0.8 g
- Protein: 3.2 g
- Fat: 1.4 g
- Saturated Fat: 0.2 g
- Sodium: 4 mg
- Potassium: 103 mg
- Calcium: 16 mg
- Phosphorus: 107 mg
