Okra and Okra Recipes

Okra is a vegetable that has been around since the ancient Egyptians began cultivating it in the 12th century B. C. The vegetable is quite sensitive to cold and now is found almost worldwide in warm climates. In the U. S., okra is commonly associated in Southern, Cajun, and Creole cooking since it was initially introduced to the southern United States.

Public domain photo courtesy Wikipedia/USDA

Okra, (known in many English-speaking countries as lady's fingers or gumbo) is a flowering plant in the mallow family. It is valued for its edible green seed pods.

The species is an annual or perennial, growing to 6 feet tall. It is related to such species as cotton, cocoa, and hibiscus. The leaves are 4-8 inches long and broad, palmately lobed with 5-7 lobes. The flowers are 2-5 inches in diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 7 inches long, containing numerous....(read more at Wikipedia)

Creative Commons photo courtesy Wikipedia/Earth100

Here is a okra based dish that utilizes frozen okra. Cooking and prep time is about one hour.

Ingredients:

2 slices bacon, chopped

1 medium onion,

chopped 1 (10 ounce) package frozen cut okra

1 (14.5 ounce) can diced tomatoes,

drained 1 (20 ounce) package frozen corn

1 teaspoon ground cumin

powder salt and pepper to taste

Directions:

Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.

Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with cumin, salt and pepper, and serve.

This very quick and easy traditional pickled okra recipe yields three pints. Complete prep time is about one hour.

Ingredients:

1 1/2 pounds fresh okra

3 dried red chile peppers

3 teaspoons dried dill

3 cloves garlic

2 cups water

1 cup vinegar

2 tablespoons salt

Directions:

*Divide the fresh okra evenly amongst three one pint jars. Place one dried chile, one garlic clove, and one teaspoon of dill into each jar.

*In a medium saucepan, combine the water, vinegar and salt. Bring to a full, rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes.

*Refrigerate jars after opening.

If you are looking for a "lighter" way to cook your okra then this simple baked recipe is a great way to enjoy okra without the frying.

Ingredients:

18 fresh okra pods, sliced 1/3 inch thick

1 tablespoon olive oil

2 teaspoons kosher salt, or to taste

2 teaspoons black pepper, or to taste

Directions:

*Preheat an oven to 425 degrees F.

*Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.

*Bake in the preheated oven for 10 to 15 minutes.

Here is an easy, sure-to-please way to prepare okra on your stove-top by frying in vegetable oil.

Ingredients:

10 pods okra, sliced in 1/4 inch pieces

1 egg, beaten

1 cup cornmeal

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup vegetable oil

Directions:

*In a small bowl, soak okra in egg for 5 to 10 minutes.

*In a medium bowl, combine cornmeal, salt, and pepper.

*Heat oil in a large skillet over medium-high heat.

*Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden.

*Drain on paper towels.

All photos courtesy Wikimedia or Creative Commons.

All featured recipes courtesy allrecipes.com.