Comments on: Five Ways to Eat Okra

By: lisbeth jardine

lisbeth jardine — Sun, 26 Sep 2010 20:33:37 +0000

Not to mention the various edible Asian/Chinese okras.

elesjaydepawa

By: Kate Hawyard

Kate Hawyard — Thu, 23 Sep 2010 20:32:08 +0000

Toss it with olive oil; sprinkle with salt; grill it in a grill basket. Eat it like popcorn.

Not slimy at all.

By: William

William — Sat, 28 Aug 2010 00:52:26 +0000

Fried or pickled are the best!

By: Delights and Prejudices » News Feed: August 27

Delights and Prejudices » News Feed: August 27 — Fri, 27 Aug 2010 15:47:10 +0000

[...] Five ways to love okra. [Smithsonian] [...]

By: Rafe

Rafe — Fri, 27 Aug 2010 15:36:58 +0000

I love okra and tomatoes. This recipe is easy and turns out well:

http://www.shelsgarden.com/recipeoat.html

By: Amber

Amber — Thu, 26 Aug 2010 22:23:53 +0000

Growing up in Texas, I only ever had it fried, and loved it that way. But since living in London and New York, I love to add it into all my homemade curries for extra flavor and texture.

By: naugesque

naugesque — Thu, 26 Aug 2010 21:57:11 +0000

I wash and dry it completely (at least two drying steps) to minimize the slime. Then it can be pan fried until at least half of it has browned, with salt, pepper, paprika, garlic and a little cayenne.
And I second Stephanie: the Indian chefs make excellent okra.

By: Stephanie Hancock

Stephanie Hancock — Thu, 26 Aug 2010 19:04:51 +0000

I love it fried. I don’t use egg, just damp okra and cornmeal. Indian bindi masala is also wonderful.

By: Alanna Kellogg

Alanna Kellogg — Thu, 26 Aug 2010 18:29:52 +0000

I’ve fallen in love with okra this summer, gently cooked for a breakfast (yes) salsa or vegetable stew. Just yesterday I posted a recipe for seafood chowder (http://www.kitchenparade.com/2010/08/summer-seafood-chowder.html), yes, it includes okra!