These easy, delicious recipes are for people who think they don’t like okra or those who already know how delicious okra is. When stewed or cooked with liquid, okra can get “slimy.” Quick cooking and dry heat, however, let the crisp, grassy flavor of fresh shine through without that slime effect.

Fried Okra

Fried cooking is a classic for a good reason. A light cornmeal coating on the pods and a quick dunk in hot oil make fried okra crispy, a wee bit crunchy, and completely delicious. Some people like to chop first, creating bite-size snacks almost like popcorn. To keep slime at an absolute minimum, leave the pods whole. This has an added bonus of requiring less work. This recipe works either way. Enjoy the fried food as is, with a squirt of lemon juice, or with your favorite dipping sauce.

Garlic Okra

This recipe is so simple. All it requires is a bit of oil, sliced garlic that starts to turn golden; and just a splash of water to lightly steam it. It’s super easy and the resulting are fresh, lightly crisp, and not slimy at all. The golden garlic adds a perfect hint of sweetness that brings out the sweetness of okra too. It’s an amazing method that leaves the okra moist and tender without a bit of the vegetable’s infamous gelatinous texture.

Grilled Okra 

The charred bits on grilled vegetable highlight the fresh, grass-like flavor of these beautiful green pods. Plus, what could be easier than tossing with a bit of oil and throwing the vegetable on the grill for about 10 minutes? It really is the easiest way to cook it and it’s almost as crowd-pleasing as the fried variety. If you don’t have a grill, you can use a grill pan on the stove top or simply make roasted, which creates a similarly browned and slime-free result.

Okra With Tomatoes

The acid in the tomatoes breaks up the gelatinous tendencies of okra in this dish. Even though this is cooked in liquid, it has no slime. Not only does this braised okra with tomatoes dish have no slime, it has tons of flavor from the blend of spices. It tastes delicious and is a great side dish, especially with some grilled sausages. 

Roasted

Slicing okra lengthwise and popping it in a hot oven brings out its best feature: that nutty, slightly grassy flavor with an almost sweet edge. For extra flavor, add some slivered green onions. It’s worth the few extra minutes to carefully slice lengths of green onions into slivers. If you like things spicy, add a chopped fresh green chile (such as a serrano or jalapeño) or two for a spicy kick. Serve this roasted okra as an appetizer and watch them disappear.

Pickling

For an unexpected treat, try your hand at pickling okra. This process allows you to enjoy the distinctive grassy flavor well past the summer and fall picking season. It’s very easy to make pickles and you can customize the spice levels to your liking. A jar of pickled okra make a perfect gift or a nice surprise at your next BBQ. 

Source: www.thespruceeats.com

Lucy (Ms.)
Export Executive
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