Chances are better than good that if you hate okra, you’ve never eaten properly cooked okra. Granted, okra is kind of a tough sell. It’s a fuzzy, seeded little pod that when mistreated becomes a slimy mess of goop – precisely the issue people cite when they say they hate it. But like a woman, okra requires a bit of coaxing to get the best out of it. Just relax, don’t rush it. Give it a little TLC and it’ll reward you.
When buying okra, look for smooth, unblemished pods with no brown spots. Pick out the shorter pods - no longer than the length of your thumb – they’re younger, more tender and less stringy than the bigger ones. Obviously, the okra should look fresh and be a vibrant green with a healthy bit of fuzz on them. Okra is best fresh, so if you must refrigerate it, 3 to 4 days – max. When you’re ready to dig in, give the pods a quick wash and dry them thoroughly.
Okra’s got a really nice grassy flavor, falling somewhere between asparagus and eggplant. It’s great breaded and fried the old school way or tempura-style, simply sautéed with lemon and garlic, “smothered” (stewed) with tomatoes, in a gumbo, steamed and even pickled. Here’s the deal with the okra slime factor – you can either use it to your advantage – thickening a gumbo, for example – or control it. Buy really fresh okra, leave it whole and cook it fast whether sautéing, grilling or frying, or, stew it for a really long time. It’s that easy.
So the next time you find yourself at a farmer’s market, produce stand or anywhere that sells fresh okra, buy a big old bag and give it a shot. Okra rocks.
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