jackie sumell and Mina Stone in Conversation

"Plants were used to map significant places along the underground railroad, and okra (ngombo), whose seeds were braided into the hair of the enslaved as they struggled to survive the middle passage, were then planted into colonized soil. The bright yellow ngombo flowers became beacons of hope to other enslaved individuals. It is said that the enslaved could remember their homeland through the flowers that waved to them on foreign soil."
— jackie sumell

jackie sumell's Growing Abolition, a collaboration with interns from the Lower East Side Girls Club, is an opportunity to learn from plants about strategies of resistance, coalition, and healing. jackie sat down with Mina Stone, chef and owner of Mina's at MoMA PS1, to talk about one particularly potent teacher: okra!

Continue the conversation on your plate: starting tomorrow, for a limited time only, Mina's will be serving Bamies—slow cooked okra with tomatoes, onions and chilies—inspired by the work of Growing Abolition. If you can't make it to Mina's, her recipe is available for you to cook at home below!

Serves 4–6 

Ingredients
– 1 large yellow onion, chopped
– extra virgin olive oil
– 1 pound fresh or frozen okra (If fresh, trim the woody stem on top. If frozen, use as is and do not defrost beforehand.)
– 1 bay leaf
– 6 ounces tomato puree 
– salt and freshly ground black pepper
– a pinch of hot red pepper flakes (optional)
– a hunk of feta (preferably Greek) to crumble on top

In a large pot, sauté the onions over medium-low heat in enough olive oil to generously coat them. Add a generous pinch of salt, fresh pepper, and a pinch of hot red pepper flakes, if using. 

When the onions are soft and translucent, add the okra, the bay leaf, the tomato puree, and just enough water to barely cover the okra. 

Cover, keeping the lid ajar so steam can escape and simmer for 30-35 minutes, stirring occasionally, or gently shaking the pot to mix the okra. The okra is done when it is very soft and saucy. 

After you remove the pot from the heat add another generous drizzle of olive oil (more than you think!) and season with salt and pepper to taste. 

Serve warm or at room temperature with crumbled feta sprinkled on top and fresh bread.