Brunswick stew, which has been a 2-week project to perfect. Start by simmering chicken thighs with fat back in chicken stock for an hour, then add crushed tomatoes, chopped onion, carrot and celery, Worcestershire sauce, a little Carolina bbq sauce, salt, pepper and cayenne; simmer another hour or so. Shred the chicken, add frozen lima beans and fresh corn kernels and cook for another hour. Add parboiled okra during the last 5 minutes, season to taste and serve! Even better the next day.