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Succotash Bowls by Azja Griffin

Yields1 Serving

This delicious recipe was developed by a student of the Food and Finance High School, Azja Griffin, for the 2021 Food Education Fest.

For more information, please visit the Food Education Fund's website:

 Salt pork
 1 bag of frozen white corn
 1 bag of frozen yellow corn
 4 cans of stewed tomatoes (14.5 ounces)
 Baby okra (cut into disks)
 Pepper ( red, green, yellow, etc)
 Fresh chopped garlic (2 cloves)
 Half of small onion diced
 Rice Extra Long Grain
 Colavita Grapeseed Oil

Cut 2 ½ strips of salt pork into square cubes. Put the salt pork in a heated pot on a low flame. Cook it until it is golden brown.


While the salt pork is cooking, cut the onions, garlic, red pepper, and green pepper into very small pieces. Put the peppers on the side for later.


When the salt pork is golden brown, add the onions and garlic to the pot. Sauté the onions and garlic until the onions are translucent.


Add both bags of corn to the pot. Stir the food.


Add a few shakes of black pepper, salt, cayenne red pepper and oregano to the pot. Season to taste.

Chef Tip: Remember that the salt pork will provide salt flavor to the dish so you might not need a lot of extra salt.


Gradually add about a teaspoon of sugar. Season to taste. Stir your pot.


Add in your chopped green pepper and chopped red pepper. Stir the peppers into the mix.


While your succotash cooks, rinse off 2 cups of your rice and follow directions on the back of the bag.


Add about a half bag of okra onto the top of the corn in the pot. Cover the pot and let the okra steam cook. Do not mix the okra into the mix yet.


Let the dish continue to cook for another 5-10 minutes. Stir succotash.


Put a portion of rice in your dish, top with a portion of the succotash. Serve and enjoy!