May 16, 2009
I am originally from Trinidad and Tobago and I can attest to the slimey goodness of okra. A popular breakfast food there is hot "sada roti" (a flat bread) with ...
edit About Okra
Okra is mostly used to make savoury dishes by many of it's fans around the world. When cooked it can be quite slimy, which causes some people to shy away from eating it.
Okra is a very important ingredient in the making of the national dish of Barbados, Cou Cou and Flying Fish. The slime that comes from the cooked okra is used to create a very smooth texture to the Cou Cou, similar to mashed potatoes.
Okras can be boiled or fried and eaten alone, or they can be used alongside other vegetables and meats to make cold salads, steamed vegetables, casseroles and stir fries. It can also be used to make soup!
Want to know if this food is in season near you? Download the Locavore iPhone app for produce seasonality information!
Recipes With Okra
Fried Okra
Cornmeal, Egg, Oil, Okra
Cornmeal, Egg, Oil, Okra
Gumbo Vegan
Celery, Garlic Powder, Green Pepper, Okra, Onion
Celery, Garlic Powder, Green Pepper, Okra, Onion
Okra Fritters
Baking Powder, Egg, Flour, Milk, Okra
Baking Powder, Egg, Flour, Milk, Okra
Okra and Tomatoes
Butter, Okra, Onion, Pepper, Salt
Butter, Okra, Onion, Pepper, Salt
Fresh Okra Muffins
Cornmeal, Egg, Hot Sauce, Milk, Okra
Cornmeal, Egg, Hot Sauce, Milk, Okra
Recommended Pairings With Okra
Other Names: 黄秋葵 (Chinese), オクラ (Japanese), البامية (Arabic), Окра (Russian), Quiabo (Portuguese) All Translations
Related Blogposts
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RECIPE AT YOUR FINGER TIPS: “Chilli Okra”
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Ingredients: Grind - Dried chillies Red Chillies Onion Garlic Chopped Onions Okra, Cut lenghwise Curry leaves Salt Method: 1. Heat Oil. Add grinded ingredients. If making the chilli paste is difficult ...
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Masale Wali Roti Spiced Indian Flat Bread Yesterday was a very special day for me . I had a wonderful time with my family. My gratitude and thanks go to my ...
Preethi's online cookbook: “Eggplant Parmigiana”
August 13, 2009
Eggplant Parmigiana Recipe and Photo courtesy: Priya (my friend) Ingredients American Eggplant-1(large) Bread crumbs-11/2 cups Parmesan cheese-1/2 cup Dried oregano-2 tsp Dried Italian seasoning - 1tsp Garlic salt-1 ...
Kitchen Chronicles: “Toast Sandwich”
August 13, 2009
I used to go with my father to his Nariman Point office in Bombay sometimes. His usual lunch was this Toast Sandwich and a plate of fruit salad. I also ...
Simply Sindhi Recipes: “Sehyoon Patata - A Unique Sindhi Breakfast”
August 13, 2009
Meethi Seviyaan Aur Aloo Sweet Vermicelli and fried Potatoes It has been over a week that I have not blogged a single recipe. Shopping and packing is to be blamed ...
Turkish Food Passion: “Okra Stew in Tomato Sauce (Domatesli Bamya)”
August 25, 2009
This stew is very popular in Turkey in the summer months. Depending on your preference, you may cook it with beef or lamb. I did not add any meat, since ...
Soogran: “Crispy Bhendi (Okra)”
September 13, 2009
Ingredients Okra (Bhendi) – 250 gm (cut into halves) Mix Masala (or chilli powder) – 2 – 3 tbsp Salt to taste Mangosteen (kokam / amsul) – 7-8 soaked in water Procedure Wash and cut ...
Basic Eating: Food Defined, Not Refined: “Okra (Abelmoschus esculentus)”
October 21, 2009
I have a vague memory from childhood of my father making some sort of okra dish for company that came out quite ghastly. Needless to say, okra was neither talked ...
Comments on Milkweed Diaries: Beautiful, flavorful, fabulous. . .Okra!?!: “Graciela, No slime. I swear. For real. Aimee, I ...”
December 16, 2009
Graciela, No slime. I swear. For real. Aimee, I love it pickled too. Especially fermented in brine! Thanks for reading, y'all....
Related Content
Wikipedia
Okra (pronounced , ), known by many other names, is a flowering plant in the mallow family (along with such species as cotton, cocoa, and hibiscus), valued for its edible green fruits. Okra's scientific name is ''Abelmoschus esculentus''; it is occasionally referred to as ''Hibiscus esculentus'' L. The species is an annual or perennial, growing to 2 m tall. The leaves are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 cm long, containing numerous seeds.
