Okra

[gothwalk]

inannajones managed to find some okra in a supermarket here today. It's fresh. What do we do with it? I know it's usually eaten fried, but I suspect there's more to it than just throwing it on the pan, right?

Comments

[silja.livejournal.com]

Okra is yummy, we eat quite abit of it in Switzerland. The simplest way to prepare it is just to wash the plant, dry well, remove stems, slit lengthwise a couple of times (do not cut through, each pod should remain as one piece). Then put in frying on high heat with a couple of tablespoons of oil, salt and pepper to taste. Afeter 5 minutes, turn to low eat and continue for another 10-15 minutes until the okra is tender. Good to mix with potatoes, spinach or other pan-fry plants.

If you like it, it is easy to freeze too, and keeps for 6 months, just blanch for 3 mins in boling water, then pat dry and put in freezer bags..

[yendi]

Aside from frying, it also works great in tomato-based stews.

[gothwalk.livejournal.com]

Hm. I have a recipe for a tomato risotto, which seems to be looking for an extra bit of flavour (something in the salt/smoke region). You think okra might fill the gap?

[elorie.livejournal.com]

It's not salty or smoky. But it does go well with tomatoes...never tried it in a risotto.

[rainbow-lioness.livejournal.com]

EEEWWWW!!! Okra is demon spawn.. My dad made us eat growing up... I hope you enjoy cause you couldnt pay me enough to eat it again..

:)

[sciamachy.livejournal.com]

Probably badly cooked - was it all slimy and sticky?

The sticky slime goes away after you boil it for a while longer, after which it's actually quite nice.

[rainbow-lioness.livejournal.com]

Dont really remember it has been a long long time, I just know I hated the taste.

[elorie.livejournal.com]

Boiled okra tastes pretty much like asparagus, though some people don't like the texture. Neither okra nor asparagus are things that kids typically like...I did, but I'm weird.

[rainbow-lioness.livejournal.com]

I never liked brussel sprouts as a child but I do now with a bit of gravy, or buttered broccoli.. yummy!

Never had asparagus before.

[wyvernfriend.livejournal.com]

Theres some recipies involving Okra here. An about.com site so beware the POPUPS!!

[elorie.livejournal.com]

I slice it (about 1/2 inch pieces or a little smaller), coat it with corn meal (stir it up with the corn meal in a bowl, or shake it in a plastic bag) and then fry in about 1/2 inch of vegetable oil in a pan. Use a slotted spoon to transfer the okra to the pan and shake off the excess corn meal or you will get corn meal sludge in the bottom of the pan. Stir it up a bit so both sides get cooked. You can keep frying batches in the oil if you get the extra corn meal out; otherwise it will burn.

It fries pretty quickly, and how done is "done" is a matter of taste. fornorald likes it almost burned, while I like it less cooked, just brown with some green showing.

Let it drain on paper towels.

If you want to boil it, only boil whole pods that are finger-length or less; otherwise they will be too tough.

Okra is also good sliced in vegetable soup; it thickens the broth a little, which is part of why it's in gumbo.

[seanchaibear.livejournal.com]

Prompt find your nearest outdoor location with hungry birds and feed it to them That stuff is nasty. Squishy and icky. It's not meant for human consumption, no matter what American Southerners try to tell you.

[shiftercat.livejournal.com]

Go for gumbo. That's what it's best in, I think. :) 'Fraid I don't have my "dragonsbreath gumbo" recipe with me, though.

[hotcoffeems.livejournal.com]

Fryin' - Two bowls: one containing cornmeal and appropriate seasonings (salt/pepper, and maybe something a little higher-tone -- I use Tony Chachere's Creole Seasoning, which is my all-purpose random seasoning); the other containing milk. Slice up the okra into cute little rounds, discarding the pointy end and the crown. Pop some pieces in the milk for a minute or so. Then switch to the cornmeal, making sure to coat the pieces. Fry 'em in hot oil or, if you're feeling really vile and reckless, butter and oil. Whatever fat you like, really. A deep fryer or electric skillet is best, but pan frying works just fine. Remove from oil with tongs or a slotted spoon; put on paper-towel-lined plate.
Tomatos + Okra: slice up okra discarding ends. Requires a can of peeled tomatoes (depending on quantity of okra), one chopped-up bell pepper, one small chopped-up onion -- Vidalias are my pref, because they're sweet and mild, Heinz Chili Sauce (in the ketchup aisle), salt and pepper (or the aforementioned seasoning), veggie oil. If yer feeling daring, you can add one small can of corn niblets. Put two Tbsp veggie oil in good-size pan (one that has a lid). Heat bell pepper and onion until kind of glassy-translucent. Add tomatoes and okra, 2-3 tbsp Chili Sauce, and seasoning. Turn heat down low, cover, and simmer 20 minutes, stirring occasionally. Serve over cooked white rice.