September 1, 2006
About Okra
Okra, along with watermelon, came to the New World in association with the slave trade. The word “okra” derives from a Ghanaian language. During the summer it was prepared fresh, often stewed with tomatoes, dipped in batter and fried like a fritter, or added to gumbos. For winter use the young pods were pickled or sliced and dried like fruit. The seeds were roasted and ground to make coffee.
Besides green okra, Farmer Frank also grows an heirloom variety known as Texas Hill Country Red. It is drought-tolerant and an excellent pickling variety, but it can also be sliced and eaten raw in salads.
Many people dislike okra for its gumminess, but cooked over high heat with enough room for it to brown instead of stew, okra loses the juices that cause the slimy texture. For crisp okra, fry, stir-fry or grill it; for soft, moist okra, stew it.
Another trick for avoiding okra’s gumminess is to let completely dry off after washing it, and before cutting it. Either let it dry off by itself or dry it with paper towels.