Without a Recipe: Okra

Originating in Ethiopia, the cultivation of okra spread across Western Africa, and from there to North America, with stops in Brazil, India, and the Caribbean along the way. We know it well fried and on the side, but it’s a fantastic ingredient to try in African stews, Indian curries, and tropical salads too. Explore okra in world cuisine, or try one of these quick and easy cooking ideas tonight!

• Okra is delicious in a succotash–saute sliced pods with corn kernels, onions and tomato in butter until everything is tender. Season to taste with salt and pepper and serve with hot buttered cornbread.
• Try oven-roasted okra: slice pods crosswise and toss with salt, pepper, a drizzle of olive oil and a pinch of sugar. Spread on a baking sheet and roast at 400 for 10-12 minutes, stirring occasionally, until lightly caramelized and tender.
• Okra fritters are crunchy and satisfying. Make a quick batter with 1 c cornmeal whisked with 1 egg, 1 c buttermilk or milk, and 1/2 tsp. salt. Fold in 1 c sliced okra and fry 1/4 c dollops over medium-high heat until browned. Serve with salsa.
• Cut okra in half lengthwise, toss with olive oil, salt & pepper, and a pinch of curry powder. Grill over high heat in a stovetop grill pan or broil until sizzling. Serve with plain, lemon and herb-spiked yogurt for a dipping sauce.