Boiled okra. Not the prettiest picture, but apparently the rest was thrown out before I could make a nice composition.
This is the basic way we cook okra down south, and it’s pretty hard core. It produces the notorious sliminess which is loved by southerners and reviled by anyone north of the Mason-Dixon line. Try to buy younger, smaller pieces because they get very woody as they grow. Serves 4 southerners or 150 northerners.
Ingredients:
1 lb okra
Salt
Water
Butter
Method: Trim the stem end of the okra and cut into bite-size pieces if you like. Cook in well-salted boiling water until tender, maybe 10-15 minutes. Drain and serve with a pat of butter.
I cut okra into bite-size pieces and fry it in olive oil with some garlic slices.
Is it common in Spain Phil? And usually cooked that way?
I think that if you cut the end of the okra but just above main part, leaving no air access, you don’t get the slime. I don’t mind it, but some do. I haven’t cooked any in a long time, so I haven’t tested that in a long time.
lynnt
Interesting! Will give that a try, thanks.
I discovered roasting okra whole on high heat with o.o. coating, salt/pepper, produces a delicious product. Leave room between pieces to allow air circulation so the moisture evaporates, concentrating the flavor. Also the Mediterranean style with tomatoes (I add the roasted okra to a chunky quick cooked tomato sauce. Add lemon juice.) is delicious.
p.s. This even works with frozen okra, surprisingly.
I tried a similar prep last night, no oil in a cast iron pan. Worked well. Some more okra posts coming up… we will wrestle this vegetable to the ground!