Okra is not easy to love. At the Maple Glen Farmstand in Plymouth Meeting, PA, they give it away just to get people to try it. In the South, they french fry it. That takes care of the hairy, slimey texture. Get past that and the essence of okra is tastey. Just about anything tastes good french fried. But a lot of times you taste the breading and the crunch, without much taste of the vegetable inside. Leave it to Indian master chefs to do the ultimate okra. I had okra to die for tonight at A Taste of India restaurant in Devon. It was stewed with tomatoes and garlic and spices. Many thanks to the chef for a fabulous dish!
Zeta, so Okra is not easy to love, huh? Ummm... neither am I... but I manage. LOL. Luckily, I am not slimey or yucky, but I am "incredible..." depending, of course, on your definition of the word "incredible."
I've always been an Okra fan. My dad was from Arkansas and we had it a good deal in the summertime. Mixed with tomatoes & onions was one of my favorites but slimy was okay too. Go figure.
I made fried okra for the first time last week. I had no idea how slimey this was till I was breading it. YUCK!
In the South that would be called Okra Gumbo - extra delicious with a little kick of hot sauce and some hot cornbread. YUM! Haven't had any of that in a long time. Thanks for the memory...
Breading okra????A sacrilege! LOL...best meal: fried okra, sliced tomatoes and hot biscuits or even better...big pot of dixie lee peas with whole pods thrown in, big skillet of cornbread. Deep South cooking, baby!
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