Okra has been around for centuries and is a well known southern tradition. Okra has easily recognizable long slender pods that are 2" to 5" in length. We have two varieties of okra - traditional green and the striking red.
Okra is very versatile and can be eaten raw, marinated, sliced into rounds to be breaded and fried, sauted whole, grilled, baked and stewed. Okra is easily frozen to be enjoyed in soups, stews and gumbos on those cold winter days or carry on the southern tradition of canning up some hot pickled okra.
Some are put off by the "slime" or "goo" that is often associated with okra. This sticky substance that sometimes oozes from cut okra is actually helpful in thickening soups, stews and gumbo. The easiest way to avoid the slime is to cook okra whole. For cooking with cut okra there are several suggestions for reducing the "slime":
* Wash and thoroughly dry the pods before slicing. Keep knife and cutting board dry and wipe off often during the cutting process.
* Avoid covering the pan while cooking cut okra until the goo has cooked away.
* Add a tablespoon of vinegar or a few splashes of lemon juice while cooking.
* Just keep cooking until the stickiness is gone.
According to Nutritiondata.com, okra is a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Manganese.
