July 14, 2008
About Okra: Preparation Tips
STORING: Store fresh okra in the refrigerator and use
within a day or two. Beyond that they begin to lose their
freshness, flavor, and nutrients.
PREPARING: Wash the okra in cold water and dry
thoroughly. If you plan to cook them whole, no further
preparation is necessary. Keeping the okra whole prevents
the mucilage from oozing out. If you plan to use them
sliced, slice off the stem end, and cur the okra crosswise
into short segments.
RAW: Thinly slice crosswise and add to a bowl of salad
greens with your favorite dressing. Or combine with your
favorite chopped vegetables such as tomatoes, sweet
onions, avocado, cashews and cucumbers.
Thinly slice okra and marinate for two or three days in a
dressing of olive oil, apple cider vinegar, fresh lime juice,
finely diced red or green chiles, and seasonings. Use as a
condiment.
SAUTEEING: Slice washed okra and saute until tender in
oil along with onions, garlic, and ginger. Season to taste.
BRAISING: Okra can be combined in a stew or “gumbo”
along with your favorite vegetables, legumes or grains,
onions, and tomatoes. Season with spices and cook
covered on top of the stove until the legumes or grains are
cooked through.
SOUPMAKING: Add okra to your favorite vegetable soup
ingredients and enjoy its ability to thicken the soup
naturally. Puree if desired or enjoy the soup with texture of
bite-sized vegetables.
GRILLING: Make a dressing with oil, salt, pepper and
spices. Gently mix it with whole okra until all pods are
coated. Throw on a hot grill until browned, about 2-4
minutes per side.