The above recipe is definitely a great way of cooking okra leading it to be less gooey. However the Africans do not use the double peppering as used in the recipe.
Okra turns out to be less gooey when it is washed and then cut. Stir-fried okra turns out to be less gooey than the stewed okra.
Alternately you can also wash brittle okras cut off its head and tail and cook it whole in a homemade gravy. Stuff wholesome, but slitted okra with crushed peanuts and then go on to bake or shallow fry them.
August 23, 2006 9:28 AM
I really like the stuffed okra idea. I may have to try that. Peanuts and okra just sound right together.
Would it work with a mix of peanuts and nut butter, do you think?
August 23, 2006 10:29 AM
Only thing missing is the buttermilk fried chicken and mashed potato's.
Never soaked it in milk, but it sounds like it would be great... lots of black pepper to go w/ the red pepper. and then fry till it is brown and crispy.
In New England it is very hard to get fresh Okra,, have to go home to Tenn. to get it.
August 23, 2006 12:32 PM
Mmmm...I love fried okra. You know what's good with it? A mayo-pepper sauce. Nothing like adding fat to fat to up the flavor!
August 23, 2006 2:05 PM
MMMM, just reading this one makes me hungry for some okra! I was born in Arkansas, and of course fried okra is a staple down there. But for the past 15 years I have lived in Maryland, and those northerners don't know what they are missing!! Can't wait to try out a fried okra recipe.
August 23, 2006 10:13 PM
A mix of peanut butter and peanuts would make it just awesome...great idea.
August 24, 2006 1:19 AM
This sounds really good, Barrett. When we have okra, we always chop it into coins and stirfry it with onions, whole dried chillies and Indian spices until there are no more oozy bits. I love how chewy okra gets when cooked that way.
I'm afraid that I just can't get past the ooze of okra in gumbo or when it's what I consider undercooked.
August 25, 2006 3:51 PM
My favorite way of frying okra is with eggs. Whisk for an omelete, stir in okra, and season to taste.
Miss my okra plants and no one here in west central Indian likes them.
August 25, 2006 3:58 PM
August 25, 2006 3:59 PM
Love to read your post!Okra is one of the veggies which is a part of our meals-cooked almost like a stir fry, subtly spiced and paired with unleavened Indian flat bread and "dal"-it tastes good!
August 27, 2006 2:58 AM
Okra is so good ! Down here in South Carolina we call it "okrie". :)
August 30, 2006 8:29 AM
I remember my grandmother frying the okra with cornmeal. It did not really coat it all but I think it was great. I don't think she used any type of dairy to coat the okra first. If anyone has any suggestions on how she may have fixed it I would appreciate the recipe.
September 20, 2006 11:35 AM
I'm from Maryland and developed a taste for fried okra from my grandmother who used to grow it in her back yard when I was a kid. In my family, we cut it into coins, coat it with butter milk and then dredge the okra in a cornmeal flour mixture that's seasoned with salt and pepper. Fry until crisp.
July 23, 2007 5:11 PM
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