Any time okra comes up in conversation, it seems that half the crowd will scrunch their nose, the other half will jump up in excitement. I’m not sure if I’m the only one who doesn’t fall into either boat, but I eat it when it’s there and I could easily do without it. I understand those that dislike it though, because prepared incorrectly, it can get pretty slimy. I’m no expert in okra, but armed with a few tips, you can keep the slime down to a minimum.


Tip 1: Wash it when it’s whole. Then dry it thoroughly with paper towels. Make sure your cutting board and knife is dry too before cutting or slicing it.

Tip 2: Cooking it with an acid, like tomatoes and/or vinegar, seems to prevent slime.

I don’t have any real attraction to okra in terms of taste or texture but, sliced up, they look like little stars. Call me a 6 year old but I like that.

okra stars 2

I was about to use an existing okra succotash recipe, but they all seemed to have incredibly long cooking times. I’m not a fan of cooking vegetables to death so I decided on my own version. I think this is a nice, simple side, easily paired with any light protein.

okra succotash 5

Okra Succotash
~6 side servings

  • 1 teaspoon vegetable oil
  • 1/4 cup chopped shallots
  • 1 3/4 cup chopped (peeled an seeded) tomato
  • 1 3/4 cup (1/2″) slices okra
  • 1/8 teaspoon cayenne
  • 1 3/4 cup fresh corn kernels
  • salt and pepper to taste

Instructions –

1. Heat oil in a medium sized non-reactive pot (like Dutch oven) over medium high heat. Stir in shallots and soften for 1 minute. Stir in tomatoes. Stir in okra. Sprinkle with cayenne, salt and pepper, and reduce to a gentle simmer for 12 minutes. Stir occasionally.

2. Stir in corn. Cover and simmer for 10 minutes or until corn is cooked through and there is no excess liquid. Stir occasionally to make sure nothing is sticking. Liquid may already be mostly evaporated which is fine if you are using a non-stick or ceramic pot.

3. Serve immediately.

okra succotash 3

Serving Suggestion:

I served it with some steamed lobster meat (removed from the shell). The plate is dusted with hot paprika to add a little more heat for those who want it. Fish, shrimp, or chicken would go nicely too.

okra succotash with lobster 2

posted by jessica at 09:05 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.