Community Foundation of the Lowcountry, Inc.

Make Maryland Succotash with Tonya and David Thomas

LocationHilton Head Island, South Carolina, United States

Grantmaking areaHumanities in Place

AuthorAlexandra King

PhotographyKristian Zuniga for Mellon Foundation

VideoKristian Zuniga and Derek King

DateFebruary 3, 2026

Tonya Thomas, executive pastry chef and owner of H3irloom Food Group in Baltimore, Maryland.

Tonya and David Thomas are founding members of the Muloma Heritage Center, a nonprofit dedicated to preserving African Atlantic food culture.

Tonya and David co-founded Ida B’s Table, an acclaimed Baltimore, Maryland, restaurant known for celebrating the history and future of soul food.

Learn how to make their Maryland Succotash with Fried Pickled Okra, and Okra & Fish Pepper Vinaigrette.

The Unsung Ingredients of Southern Food

Place all ingredients in blender except oil.
Blend on med-high while slowly adding in oil, until completely emulsified or well blended.

Place okra in a large heatproof bowl.
In a large saucepan, bring vinegar, water, sugar, salt, pickling spice, smashed garlic to a boil over medium-high heat; cook, stirring occasionally, until sugar and salt are dissolved, 1 to 2 minutes.
Pour vinegar mixture over okra. Place a piece of plastic wrap on surface of pickling liquid to keep okra submerged.
Let cool at room temperature for 20 minutes; refrigerate for about 2 hours.

8 oz pickled okra, cut into 1/2-inch-thick rounds
3 large, ripe tomatoes, peeled, seeded, and coarsely chopped (about 1 ¾ pounds) or butternut squash (small diced)
3 cups freshly cut corn kernels (4 ears)
1 red bell pepper (small diced)
1 green bell pepper (small diced)
1 medium onion (small diced)
1 cup cooked beans (butter, lima, black-eyed peas)
2 cloves garlic
2 tablespoons butter
1 tablespoon Berbere spice
vegetable oil, for frying
¾ cup cornmeal
½ cup cornstarch
1 tsp salt
1 tsp black pepper
1 large egg
2 tablespoons water

Place butter in sauté pan wait until it starts to brown. Then add in onion, garlic, red pepper, and green pepper. Cook until onions begin to sweat, become translucent. Then add in remaining ingredients (except pickled okra), cook for 3 to 4 minutes. Remove from heat. Add salt and pepper to taste.
Using a slotted spoon, remove okra from pickling liquid, and let it drain on paper towels. Pat the okra dry. Slice into ½ inch pieces. Set aside.
Fill a large cast iron skillet halfway with oil, and heat over medium-high heat until a deep-fry thermometer registers 360°.
In a medium bowl, place the egg and water. Beat with a fork or with a wire whisk.
In another medium bowl, place the cornstarch.
In a large bowl place the cornmeal, salt and pepper.
Using a three step method, dip the okra into the cornstarch, then into the egg wash, then the cornmeal. Once all of the okra is complete, place half of it in the heated oil. Cook until golden brown, for about 2-3 minutes.
Remove the okra and place on paper towels to drain excess oil. Repeat with remaining okra.
Place the finished succotash in a bowl and toss with the vinaigrette. Top with fried pickled okra.

Grant insight

Community Foundation of the Lowcountry, Inc.

Community Foundation of the Lowcountry, Inc. was awarded $1,765,000 in September 2023 through the Humanities in Place grantmaking area.

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Community Foundation of the Lowcountry, Inc.