raghu@rlgvax.UUCP (Raghu Raghunathan) (07/11/85)
ve tasted some mouth-watering dishes made of Okra, but unfortunately don't have any recipes. Would some kind soul like to do net.cooks a favour and post some? Also, are there any good sources for buying FRESH Okra? The ones I've seen in local groceries are always in a sorry, half-dried state and aren't fit for cosumption by cattle, to say nothing of us humans. - Raghu.
nemo@rochester.UUCP (Wolfe) (07/16/85)
> In the long time that I've been reading this newsgroup I've seen > no references at all to that most divine of all vegetables : OKRA. Actually, I recall a few articles posted earlier this very summer... maybe they weren't forwarded to your site. If you don't get this posting either, then that is probably what happened (:-) > Also referred to as "ladies-finger" in some countries, it is > exceedingly, undescribably tasty when prepared right and merely > "tongue-teasing, lip-smacking" tasty when not prepared right. > > I consider Okra the most delicious vegetable ever invented. I am > certain Gods partake of Okra with every one of their meals. It's > also the choice vegetable of kings, sages, soothsayers and fakirs. My wife (originally an okra-hater, but now a convert) just got a book called "Greene on Greens" that discussed most kinds of veggies. I got her to read me the section on okra on the way home from the store. The plant apparently originated in northwest Africa, where it is still a staple (so sez my buddy Tom who was in Togo for two years - they eat it as a kind of mushy, slimey soup/dip there.) It was highly regarded in ancient times, considered to posess medicinal properties, etc. Tribal wars were fought over it. Legends stated that those who ate stolen okra would suffer the exact opposite of the beneficial effects it normally produced. In north Africa, it's name was the Aribic word for "gift" or "offering". There it was almost exclusively used for special occaisions like weddings, etc. > What I would like to know is why, I say, WHY is Okra so unpopular > in America? I've tasted some mouth-watering dishes made of Okra, > but unfortunately don't have any recipes. Would some kind soul > like to do net.cooks a favour and post some? Here in the USofA, it has failed to reach most of the country north of the Mason-Dixon line. I suspect that this is primarily because it needs hot weather to grow (north-west Africa, remember). The stuff that is shipped up here is not very good, and frozen okra is abominable for anything but stews/soups. It was brought over here originally to keep the slaves happy, and grows very well in the south. Seed was also quite cheap relative to other veggie seeds back then, so the planters were happy to buy and plant it. It is still very popular down south, particularly fried in bacon grease with a coating of corn meal on it. The Cajuns of Louisianna know many good things to do with an okra, so check out a Creole cookbook for ideas there. In fact, the most popular dish is gumbo, which is derived from the Angolan word for okra (n'gumbo, I think). It is primarily used for flavor and as a thickener in the soups/stews (the complex polysaccharides denature when cooked, and form long strands which give the pods their slimy nature). Most folks who dislike it are put off by its texture. I myself did not much care for it until I had become addicted to its flavor by eating over-cooked okra that had become dehydrated and therefore less slimey. > Also, are there any good sources for buying FRESH Okra? The ones > I've seen in local groceries are always in a sorry, half-dried > state and aren't fit for cosumption by cattle, to say nothing > of us humans. > - Raghu. Try your local farmer's market. Here in Rochester, the downtown market will have a few local growers with fresh, local okra. Earlier in the summer, it is all shipped in, and is generally of poor quality. In Florida (sigh) I used to pick my own in a U-Pick-Em field for $.25 a pound (fresh and none over 3 inches long!). Here it is more like $1.25 to $2.25 a pound and you are lucky if you find any pods under 3 inches long! I try to grow it myself, but the weather is rough on it, as are insects. Forthwith, some recipes: Okra and Tomatoes : 1 quart okra (young, tender, fresh pods under 3") 2 medium onions, peeled and chopped 2 cloves garlic, peeled and minced 2 Tbsp olive oil 2 to three tomatoes salt, pepper, basil to taste (oregano or thyme also does well) Heat oil in large frying pan with lid. Add onion and garlic, cooking briskly (hotter than saute but cooler than stir-fry) to brown the edges of the onion. Should be about 5 min. over med. high heat. Peel the tomatoes (if you're into it) and quarter. Cut the stems off the okra pods, but DO NOT cut into the pod below the "cap" (ie: just get the woody stuff off). Add okra to the onions and stir gently, cooking for another 3-5 minutes until the okra is bright green. Add the tomatoes, reduce heat to simmer and add some salt (about 1/4 to 1/2 tsp is typical), pepper, and basil (four sprigs fresh, or 1 tsp dry). Cover and cook over low heat for 10 - 20 minutes. Serve with garlic bread, red beans and rice. Or corn bread, mustard greens and pork chops. Okra and garlic (from several restaurants in Greece, where they use more oil) 1 qt okra, trimmed as above 4 cloves garlic, peeled and sliced 4 Tbsp olive oil salt, pepper Heat oil in pan over medium heat. Add okra and cook, stirring occaisionaly until it's beginning to become tender (about 10 min). Add garlic and spices. Cook another 5-10 min. until the okra is tender and the garlic cooked. Do not stir too vigorously or else it will slime you. Fried Okra : 1 pint okra, trimmed and cut into 1/2 inch segments (a gooey job) salt, pepper corn meal (about two cups) 3 Tbsp bacon grease (nothing else will get the flavor right) large, heavy (preferably iron) frying pan Salt and pepper the cut up okra, mixing a bit to evenly distribute the salt. (This must be done at this stage. I find about 1/2 tsp salt is about right, but you could start with less) Bread the okra in the corn meal (mass method : use a medium sized paper bag. Add corn meal and a handfull of okra. Close bag and shake. Remove okra with a wok strainer or your fingers used as a sieve. Add more okra and repeat until all is coated). Heat the grease over medium to medium hot heat (about the same level you use for frying bacon - 6 on my dial). When oil is hot, add the okra in a monolayer, with a cut side down. Don't stir for two or three minutes (until the bottoms are getting browned). Turn the okra gently. I'm real picky about this so I do them one at a time. Cook until browned on both sides. If you don't like the texture, reduce the heat and continue to cook until the okra is darker brown (not burned, though). It will de- hydrate and retain (even concentrate) its flavor, becoming chewy instead of gooey. You may also bake the breaded okra in a low oven (325 F) for 20 - 30 min. Okra is also pickled (delicious!) and used in a variety of stews. Enjoy, Nemo (Jim - "My grandma used to make us eat okra. I hated it. It was always so greasy. Nemo - "It doesn't *have* to be greasy. (pause) It's just better that way.) -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
stryker@dicomed.UUCP (d. j. stryker) (07/16/85)
> Ive tasted some mouth-watering dishes made of Okra, > but unfortunately don't have any recipes. Would some kind soul > like to do net.cooks a favour and post some? > > - Raghu. An interesting fact about okra is that if you don't cut it open, it does't give off all that slime that some people find so objectionable. I like to snip the tops off and fry them whole in hot butter with a little salt and pepper. They're really delicious this way. Try it, you'll be surprised. Of course the classic okra dishes are the creole style gumbos (stews). They are made using a flour/butter rouix (sp?) as a base, and every conceivable part of some animal(s), plus celery and onions and perhaps a few other vegies. Rather than post a long recipe, I refer you to Paul Prudhomme's book of Louisiana Cooking. Its an excellent book. Don
mmr@ritcv.UUCP (Margaret Reek) (07/17/85)
If you can't find decent okra in your area, try growing it. I have managed to grow it here in Rochester, NY, although the climate isn't ideal for it. It is worth growing even if you hate okra - the flowers are very pretty and resemble a hibiscus flower (I forget, okra may be part of the same family). I suspect you could even grow it in a container if you don't have space for a garden; just be sure to use a fairly large pot and put it in full sun. Margaret Reek Rochester Institute of Technology rochester!asgard!mmr
jerem@tekgvs.UUCP (Jere Marrs) (07/18/85)
One can also slice them and sautee them in hot oil (as in stir-frying) and it will 'cauterize' the glycoprotein responsible for the 'slime' that can occur otherwise. After sauteeing the pieces, they can be cooked in water or broth without 'slime.' Another outstanding way to treat whole okra is to pickle them with your favorite pickling spice. Jere M. Marrs Tektronix, Inc. Beaverton, Oregon tektronix!tekgvs!jerem
nemo@rochester.UUCP (Wolfe) (07/19/85)
> If you can't find decent okra in your area, try growing it. I have > managed to grow it here in Rochester, NY, although the climate isn't > ideal for it. It is worth growing even if you hate okra - the flowers > are very pretty and resemble a hibiscus flower (I forget, okra may be > part of the same family). (It is) > I suspect you could even grow it in a container > if you don't have space for a garden; just be sure to use a fairly large > pot and put it in full sun. > > Margaret Reek > Rochester Institute of Technology > rochester!asgard!mmr Two years ago it came up really well here - I had 3 foot plants and could harvest a serving all at once. Last year was a bust, and this year few of the 60 plants I started made it past insects/slugs. Now for a plug - the "red okra" I got from Park seeds was considerably more vigorous than the Clemson or the Lee varieties. It germinated a day or two earlier and had thicker, sturdier stems. They claim that the purplish-red pods turn green when cooked..... Nemo P.S.- Say, Margaret (can I call you Maggie?) wanna trade some butterpeas for some okra? -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
zwicky@osu-eddie.UUCP (Elizabeth D. Zwicky) (07/23/85)
The reason that people don't grow okra up North is that they don't know enough to, not that it can't be done. Here in Columbus, Ohio, which is plenty far enough North for me, my father has grown some marvelous okra. It does take a lot of space and a lot of water, but if you didn't know it was a vegetable, you'd want to grow it just for the flowers; it's related to hibiscus, and the flowers are tropical beauties. I have never had the misfortune to eat okra cooked badly, although I hear it's awful. Cooked well it beats a lot of vegetables. Try slicing it thinly, from the far end, not the stem end, without cutting into the stem end, rolling it in flour or pulverized dry bread crumbs, and quickly pan frying it in a thin layer of your favorite fat or oil. Bacon grease is traditional, but I prefer olive oil. You will have to turn the slices, which is a pain, and if none of them burn you're doing it wrong. What you end up with is not only not slimy, it bears a close resemblance to a funny round potato chip. -Elizabeth D. Zwicky
judy@pegasus.UUCP (Judy M. Sibille) (07/23/85)
/* munch */ Try smothered okra: a little oil (or bacon fat) in pot okra (sliced in circles) tomato sauce (a couple of tbsp) seasonings heat oil; add okra; fry til wilted; add some tomato sauce and seasonings; cook a little longer sorry this isn't more spicific; other vegies can likewise be smothered (green beans, corn, ...) I put onion instead of tomato sauce in green beans. I add green peppers and onions to the corn. Be generous with the seasonings - pepper, various vegie seasonings, even a dash of tabasco. Even if you burn it, it's still good (as I did a few nights ago) One special word on okra - it should always be cooked til it is no longer sticky! (i.e. a lot) Judy Snow ihnp4!pegasus!judy
vallath@ucbcad.UUCP (Vallath Nandakumar) (07/28/85)
This is an okra recipe from the emerald-green state of Kerala (yes, it is my home state!) in South India. I do all my cooking by looking and tasting, so please forgive inexact measurements and timings. 1/2 lb. okra 3 tblsp. coconut oil (or any other oil) 1/4 tsp. turmeric powder 1/4 tsp red chili powder 1/3 tsp. black mustard seeds 2 cups plain yoghurt salt to taste optional: 1 pod dried red chili 1 pinch fenugreek seeds a few curry leaves Cut the okra into 1/3" pieces. Heat 2 tblsp. of the oil and add the okra (a small wok is ideal for this). Sprinkle the turmeric and chili powder over the okra, and stir well. Keep the okra at medium to low heat, stirring occasionally, for about half an hour. The okra should be slightly crisp and browned at the end of this. Salt to taste should be added when the cooking is nearly done. The dehydration resulting from this will make the okra non-slimy. Before serving, add the okra to the yoghurt. Additional salt may be added to kill the sourness of the yoghurt. The last step is important: Heat the remaining tblsp. of oil until it starts smoking. In quick succession, add the chili pod (broken into two or three pieces), the curry leaves, and the mustard and fenugreek seeds. The mustard seeds will sputter, so it is better to cover the pan you are doing this reaction in, and also to turn the flame off once everything is added. Pour the oil with the seeds and stuff over the okra and yoghurt mixture. This may be eaten with rice, as a side curry to contrast with spicier curries. Vallath Nandakumar ucbesvax.vallath@berkeley.arpa