What is up with "OKRA"???

Question

I love the stuff, fried or straight out of the jar, but I can't seem to find a lot of recipes or ways to serve it formally. Is there a hype behind Okra and what is the best way to eat/enjoy?

Answer 1

You can fry it... dip in egg/milk wash, then dip into seaoned corn meal and fry.

Smother it w/ tomatoes and onions.

Boil and just eat it slimy, cut w/ some pepper vinegar.

Add to gumbo as a thickener.
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Okra & Tomatoes

4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper

Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.)

Answer 2

Okra is a very underrated food. Because it is more of a Southern thing (like grits), much of the US is unaware of how good it can be. Also, okra often is used to thicken stews and gumbos in coonass or cajun cooking. Okra has a kinda slimy mouth feel to it and many people find this unpleasant.
I personally love okra and eat fried okra, okra and tomatoes, pickled okra, stewed okra, gumbo with okra, etc.
Many southern or cajun cookbooks have lots of okra recipes.
More power to ya!

Answer 3

Okra Salad

Ingredients:
1/2 cup vegetable oil
3 tablespoons white vinegar or balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon hot sauce
1 lb small okra pods
1 small onion, thinly sliced and separatedinot rings
1 clove garlic, minced
Tomatoes, slices (optional)

Steps:
1. Combine the first 5 ingredients, and stir well.

2. Blanch okra in boiling water 3 minutes.

3. Drain.

4. Combine warm okra, onion, and garlic in a 12x8x2-inch dish.

5. Pour vinaigrette over okra mixture; toss gently to coat.

6. Marinate at least 2 hours; drain.

7. Arrange on serving plate with tomato slices; if desired.

Good luck and enjoy! =)

Answer 4

Okra is an acquired taste. A lot of people just dont like the sliminess of it. Here are a few recipes you can try.

BAKED OKRA AND CHEESE

2 (10 oz.) pkg. frozen whole okra, partially thawed
Salt and pepper to taste
1 1/2 tsp. butter
4 slices bacon, cut into 2-inch pieces
1 1/2 c. shredded Cheddar cheese

Place okra in a single layer in a greased baking dish. Sprinkle with salt and pepper, dot with butter. Arrange bacon over okra and cover tightly with foil. Bake at 375 degrees for 1 hour. Remove foil. Place under broiler until bacon is brown. Sprinkle with cheese. Cover with foil and bake for 10 minutes.

BEEF AND OKRA SKILLET

2 lbs. ground beef
15 oz. can tomato sauce
12 oz. can whole kernel corn, undrained
10 oz. pkg. frozen okra, thawed and cut into 3/4 inch pieces
1 tbsp. brown sugar
4 slices sharp American cheese

Brown meat in skillet; drain. Sprinkle with 1/4 tsp. salt and add tomato sauce, corn, okra and brown sugar. Bring to boiling, reduce heat. Cover and simmer 10 minutes. Arrange cheese slices on top. Cover; heat 3-4 minutes to melt cheese. Serves 8.

Answer 5

I put it in gumbo there are quite a few southern recipes
that use it paula deen might have some ideas on food network.I love it fried too.
recipezaar.com has recipes using okra also.

Answer 6

Lucky you - at least you can buy the stuff. Hasn't been at any vegetable market here for about 3 seasons:(

Answer 7

http://southernfood.about.com/library/weekly/aa081401b.htm

Answer 8

i like it fried!!!

Answer 9

Thai monkfish and okra curry
Ingredients
2 tbsp vegetable oil
1-2 tbsp Thai green curry paste, from a jar
2 large garlic cloves, mashed to a paste with a little salt
2 stalks lemongrass, tender inner part only, finely chopped
2 lime leaves, finely shredded
750ml/1¼pints coconut milk
4 tbsp chopped fresh coriander root and stalks
2-3 green chillies, seeds removed, finely chopped
400g/14oz monkfish tails, cut into large chunks
200g/7oz okra
4 tbsp fresh basil leaves, roughly chopped
30ml Thai fish sauce (nam pla)
1 tbsp lime juice
To serve
Thai jasmine steamed rice
2 tbsp chopped fresh coriander leaves


Method
1. Heat a large wok over a high heat and when smoking, add the vegetable oil and Thai curry paste. Stir fry over a high heat for three minutes to release the flavours of the curry paste.
2. Add the garlic, lemongrass, lime leaves and half of the coconut milk, stirring well. Bring to the boil and simmer for 4-5 minutes.
3. Add the coriander root and stalks and the chillies and continue to simmer for ten minutes.
4. Add the remaining coconut milk and cook for a further three minutes.
5. Add the monkfish and okra and cook for 4-5 minutes, until the fish is cooked through and just tender.
6. Add the basil leaves, fish sauce and lime juice and stir well.
7. To serve, pour into individual bowls, placed onto plates with a portion of Thai jasmine rice. Garnish with coriander leaves and serve.

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Deep-fried okra with cherry tomato sauce
Ingredients
For the deep-fried okra
vegetable oil, for deep-frying
110g/4oz okra
55g/2oz plain flour
1 egg, beaten
85g/3oz couscous
For the cherry tomato sauce
1 tsp olive oil
110g/4oz cherry tomatoes
1 tbsp white wine
1 garlic clove, crushed
salt and freshly ground black pepper, to taste


Method
1. Heat a pan one-third filled with the vegetable oil, for deep-frying, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
2. Coat the okra in the flour, dip into the beaten egg, then coat in the couscous, shaking off the excess.
3. Deep-fry in the oil for 2-3 minutes, or until golden.
4. For the cherry tomato sauce, heat the oil in a small frying pan, then add the cherry tomatoes. Sauté for 1-2 minutes.
5. Add the white wine, then the garlic, and season to taste.
6. Cook for 8-10 minutes.
7. Remove from the heat, place in a blender, and blend until smooth.
8. Serve with the deep-fried okra.

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Okra tempura with sweet chilli dip
Ingredients
For the chilli dip
1 tbsp honey
1 tbsp soy sauce
1 lime, juice only
½ tbsp dried chilli flakes
For the tempura
vegetable oil, for deep-frying
100g/3½oz self-raising flour
1 free-range egg yolk
150ml/5fl oz sparkling mineral water
75g/2¾oz okra
salt and freshly ground black pepper


Method
1. To make the chilli dip, place the honey, soy sauce, lime juice and chilli flakes in a small saucepan over a medium heat. When the mixture thickens pour into a small bowl to cool.
2. To make the tempura, heat a deep saucepan one-third full of oil until a breadcrumb sizzles in it. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
3. Place the flour, egg yolk and sparkling water in a bowl and whisk well to form a batter.
4. Dip the okra into the batter mixture to coat and immediately place carefully into the hot oil. Cook in batches for one minute, or until puffed up and golden. Remove with a slotted spoon and drain on kitchen towels.
5. Sprinkle lightly with salt and freshly ground black pepper.
6. To serve, place the tempura in a bowl with the dipping sauce alongside.

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Herb-crusted red snapper with pan-fried ackee and tomato and okra chutney

Ingredients
For the herb-crusted red snapper
1 red snapper fillet, skinned
55g/2oz cashew nuts
small handful fresh flatleaf parsley
small piece fresh coconut, flesh only
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tbsp Dijon mustard
For the ackee
1 tbsp vegetable oil
¼ onion, chopped
1 garlic clove, chopped
150g/5½oz canned ackee, drained
salt and freshly ground black pepper
For the tomato and okra chutney
1 tsp vegetable oil
55g/2oz okra, sliced lengthways
1 tbsp tomato purée
2 tbsp white wine
2 tbsp white wine vinegar


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the herb-crusted red snapper, place the snapper fillet onto a non-stick baking sheet.
3. Place the cashews, parsley, coconut and vegetable oil in a food processor and pulse to combine. Season with salt and freshly ground black pepper.
4. Spread the mustard over the fish and press the crust mixture on top.
5. Transfer to the oven and bake for 8-10 minutes, or until the crust is golden-brown and the fish is cooked through.
6. For the pan-fried ackee, heat the vegetable oil in a pan over a medium heat, add the onion and fry until soft. Add the garlic and ackee and fry until crisp. Season, to taste, with salt and freshly ground black pepper.
7. For the chutney, heat the oil in a pan over a medium heat, add the okra, tomato purée, wine and vinegar and simmer until the liquid is reduced by half and the the okra is tender.
8. To serve, spoon the chutney into the centre of a plate and top with the fried ackee and the red snapper.

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Okra stew with lemon and herb basmati rice
Ingredients
For the stew
1 tbsp olive oil
½ red onion, finely sliced
1 clove garlic, finely chopped
½ tbsp chilli powder
75g/2¾oz okra
1 fresh plum tomato, chopped
1 tbsp fresh chives, chopped
1 tbsp fresh coriander, chopped
300ml/10fl oz hot vegetable stock
salt and freshly ground black pepper
pinch chopped chives to garnish
For the rice
100g/3½oz basmati rice, cooked according to packet instructions
1 tbsp fresh coriander, chopped
1 lemon, zest and juice only
1 thin lemon slice, to garnish
salt and freshly ground black pepper


Method
1. Heat the oil in a medium saucepan over a medium heat. Add the red onion and garlic and cook for two minutes to soften.
2. Add the chilli powder, okra, tomato and herbs and cook for two more minutes.
3. Add the stock and bring to the boil. Reduce the heat and simmer for eight minutes.
4. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl.
5. To make the rice, place the cooked rice into a large bowl.
6. Add the coriander, lemon zest and juice and mix together.
7. Season, to taste, with salt and freshly ground black pepper and transfer to a warm bowl.
8. To serve, garnish the stew with a pinch of chopped chives. Serve the rice alongside and garnish with the lemon slice.

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Pan-fried snapper with steamed rice, spicy okra and coconut and basil sauce
Ingredients
For the spicy okra
2 tsp vegetable oil
¼ onion, sliced
100g/3½oz okra, sliced lengthways
2 tbsp white wine
1 tbsp tomato purée
1 tbsp honey
pinch chilli flakes
salt and freshly ground black pepper
For the coconut and basil sauce
1 tbsp butter
¼ fresh coconut, flesh sliced thinly
2 tbsp white wine
2 tbsp coconut milk
3 tbsp double cream
salt and freshly ground black pepper
small handful fresh basil leaves, torn
For the snapper
1 tbsp vegetable oil
1 fillet red snapper, skin on
100g/3½oz rice, cooked according to packet instructions, to serve


Method
1. For the spicy okra, heat the oil in a pan and fry the onion until soft. Add the okra and white wine and simmer until reduced by half.
2. Add the tomato purée, honey and chilli flakes and simmer for five minutes, or until the okra is soft. Season, to taste, with salt and freshly ground black pepper.
3. For the coconut and basil sauce, heat the butter in a small pan. Add the fresh coconut and white wine and simmer until the wine has reduced by half. Add the coconut milk and double cream and season with salt and freshly ground black pepper. Add the basil and stir. Set aside and keep warm.
4. For the snapper, heat the oil in a frying pan and fry the snapper on both sides until cooked through and the skin is crisp.
5. To serve, place the rice onto a serving plate and top with the fish. Drizzle over the sauce.

Thank you

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