Tuesday, 3 March 2009

It's OK to okra

If you've had your fill of cabbage this winter but are still seeking greens then scoop up a bagful of okra next time you're shopping. The only reason we don't eat more of this shapely vegetable, also known as ladies' fingers, is because most of us are uncertain how to cook it or have experienced it overcooked when it becomes slimy and tasteless.

Trim and slice the okra and add to a splash of vegetable oil in a heavy-based frying pan with a tight-fitting lid. The trick is to get the okra to sweat without burning it; flick in a bit of water, shake the pan and cook until tender.

Add to ratatouille, a Thai Monkfish curry or fry with chickpea flour, chilli and chaat masala. Okra is the key thickening ingredient to gumbo, a gelatinous stew from Louisiana made with meat or seafood and Cajun spices.
When shopping look for bright green pods that are soft to touch.

1 comment:

Jenious said...

Very informative post! Your gumbo tip is especially helpful.
~ Jen (palatetopen.com)