WHAT IS OKRA AND HOW TO COOK IT

HOW TO COOK OKRA

By onegreenplanet.org - Rhea Parsons

What is okra?  Its a green vegetable which has a nickname of lady's finger, because of its long finger like shape.  It is a powerhouse of nutrients, vitamins and minerals and is not a vegetable to be overlooked.  It is also high in fibre and can help control blood sugar levels so good for diabetes.

Here is an article on examples of how to cook with Okra.

Okra is a Southern staple also known as “ladies’ fingers” because of their long, finger-like shape. For a veggie with such a pretty nickname, okra has a bad reputation for being slimy. Maybe that’s why so many people avoid cooking and eating it. It isn’t even readily available in many markets so it isn’t as familiar a vegetable and lots of people just don’t know what to do with it or how to cook it.

Okra is definitely under-appreciated but it’s definitely worth giving a try. Okra has a mild taste similar to eggplant. Okra is low in calories and a good source of vitamin C, folate, magnesium, potassium and fiber. Okra does have a substance inside it called mucilage which acts as a natural thickener and is helpful when cooking gumbo and other stews. There are many ways, however, to cook okra so that it’s slime-free and delicious. Here are some tips on how to cook this Southern beauty.

Selection and Storage

Though you can find it year-round in some parts of the country, okra comes into its peak season from May through September. Choose pods that are small and crisp and avoid pods that have brown spots or blemishes or are shriveled. To store fresh okra, wrap it up and keep it in the fridge for up to 3 or 4 days. Okra can also be bought frozen, whole or sliced.

Prepping

How you prep the okra will help determine how slimy it gets. Water enhances the sliminess so don’t wash the okra until you are ready to cook it. Let the okra sit at room temperature for a while before using it. The liquid that makes okra feel slimy comes out when you cut the okra so try to limit how much you cut the vegetable. Okra can be cooked whole; just cut or pull off the stems. If you are going to cook them whole, try to buy smaller pods.

If you do need to cut the okra, cut it into big chunks rather than thin slices. The more surface area, the more places slime has to escape. You can also poke holes in the top of the pod right beneath the stem and let some of the mucilage out. Then chop the okra the way you want it.

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