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.
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
~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.
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.
excellent recipe using what i consider to be an undeservingly-hated veggie. give okra a chance!
Besides eating okra for its health benefits, I used to do painting with okra! 😀 When I was holidaying in Greece, my Greek friends served Brami using tiny baby okras…superbe! Now, I must try your recipe! Thank you for sharing.
i love okra! Especially as a vegetarian gumbo and it’s very beneficial for your ‘excretory track’ if you know what I mean. 🙂
I’m not usually a fan of okra, but done right, it’s not bad. I like your star pic.
pixen, did you paint pictures of okra or did you use okra as a painting implement?
I love okra’s!!! You can find them in Brussels in the African shops. I love this yummie dish!!
Excellent!
i love okra!! i shud try to get some from the near by asian store 🙂
I just love your picture of okra “stars”! The succotash sounds delicious and perfect with lobster, yum!
Mmm…fried okra.
😀
Glad to see a bunch of okra fans!
Okra is a very popular ingredient in Indian cuisine but I also like to eat them simply steamed with a little salt. Delish!
Jackie, I’ve never seen them steamed. I’ll try that next time. Thanks.
Great idea! Poor okra gets a bad rap, in my opinion.
We’ve always dredged it in flour, salt, & pepper, along with jalapeno, onion, and green (unripened) tomatoes and then fried it up it a hash. I have to say, the succotash idea is a great use of this under-appreciated veggie.
Jen, that sounds good. I’ve still yet to have green tomatoes. =(