How to Cook With Okra: 8 Okra Recipe Ideas

The okra plant (Hibiscus esculentus) grows as a tall stalk with large leaves and butter-yellow flowers, but it’s the immature, star-shaped seedpods that we eat as a vegetable. Okra, sometimes called lady’s fingers, is unique in that it is the only member of the mallow family (relatives include cotton, cacao, hibiscus, and durian) eaten that way.

Native to either Eastern Africa or Southwest Asia, okra arrived in the southern United States with the slave trade. The name okra may come from the Igbo ókùrù; while the Bantu word for okra, ki ngombo, or gombo for short, is the origin of the Creole word gumbo. Okra is especially popular in Africa, the Caribbean, India, the Middle East, and the southern United States. A hardy, adaptable vegetable, okra can now be found at farmer’s markets from California to New York, where it’s drawing attention for its health benefits. (Okra is a good source of dietary fiber, vitamin C, vitamin A, vitamin B6, vitamin K, and folic acid.)

Okra is famously slimy when cut into. That slime is actually mucilage, a gelatinous substance that helps the seedpod retain water. Some find okra’s gumminess unpleasant, while others crave its slippery texture. The mucilage is useful for thickening soups and stews, so much so that dried, powdered okra is sold for just that purpose.

Like a green bean, okra’s outside is crisp and crunchy (and sometimes spiny!) when raw. Smaller pods tend to be sweeter and more tender, which is why okra is harvested when unripe.

The various methods for cooking okra seemingly exist either to maximize or mitigate okra’s mucilage. For the most gelatinous effect, you’ll want to cut up the okra and cook it in liquid, such as in gumbo. If you don’t like the slime, keep okra whole and use a dry-heat cooking method. Acidic foods like vinegar, lemon, and tomato will also tone down the sliminess, hence the Mediterranean method of marinating okra in salt and vinegar for 30–60 minutes, then draining, and rinsing, and frying.

Whether you’re stewing okra until tender for a rich Creole stew or frying it until crispy for a quick side dish, okra has something for everyone.

1. 1. Gumbo: There are a million ways to make Louisiana’s classic stew, but most recipes rely on a foundation of bell pepper, onion, and celery called the holy trinity. Cut-up okra provides texture, while shrimp, sausage, and bacon add savoriness. Serve with rice.
2. 2. Fried okra: Coat whole okra with cornmeal, salt, and pepper and deep-fry in peanut oil.
3. 3. Indian Bhindi: Slice fresh okra into ½- to 1-inch pieces (or use frozen okra). In a large pan over medium heat, toast ajwain seeds in olive oil. Add turmeric, asafetida, and a small serrano pepper. Increase heat to high and add okra, coriander, and fennel seeds. Gently stir. Reduce heat to medium and cook in an even layer until brown, about 10 minutes per side. Add salt and cook until charred. Reduce heat to low, add amchur (dried mango) and gently mix. Serve with rice or roti.
4. 4. Roasted okra: Trim stems and ends of whole okra, toss with salt and olive oil, and roast in a single layer on a sheet pan in a 450°F oven until tender and browned, about 15 minutes.
5. 5. Blanch: Cook whole okra pods in a large saucepan of salted boiling water until tender but firm, about two minutes. Then drain and rinse with cold water. Try blanched okra in a salad dressed with vinaigrette.
6. 6. Limpin’ Susan: This Charleston, South Carolina specialty consists of sautéed sliced okra, cooked with onions, garlic cloves, ginger, hot peppers, and rice.
7. 7. West African okra: This tomato-based soup features okra stewed with chicken, beef, cow’s feet seafood, and hot peppers.
8. 8. Pickled: Try pickling raw, whole okra with spices such as black peppercorns, mustard seeds, and fennel seeds. Learn how to pickle in our complete guide here.

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