How do you eat okra?
Other than straight off the plant, others commonly eat okra sliced, battered, and fried, or as part of a larger stew or gumbo. My favorite way to eat okra is fresh.
What is the slime in okra?
Why is Okra Slimy? Okra pods are known as “mucilaginous,” which results in a slimy or gooey mouthfeel when cooked. This “mucilage” or slime contains soluble fiber that we can digest. ... Keeping the pods intact and briefly cooking (think stir fry) can help to minimize the sliminess of the pod.
How do you cook okra so it is not slimy?
A second trick for reducing sliminess is to soak the okra in vinegar for half an hour before cooking it. Rinse it and pat dry before cooking. Finally, you can pre-cook okra at very high heat by sautéing, roasting, blanching or grilling. Then add cooked okra to your recipe and there will be hardly any slime at all.
What goes well with okra?
Okra goes well with: onions, lamb, beef, rice, peppers, tomatoes, dried apricots, eggplant, coriander, curry powder, oregano, lemon, salt, garlic and vinegar.
How to Cook Okra
Stovetop
Place okra in a saucepan; add enough water to cover the okra and salt to taste; bring the water to boil.
Cover the pan and cook 8 to 10 minutes or until the okra is tender.
Drain well and, if desired, toss with a little butter. Season to taste with salt and pepper. Serve.
Roasted
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer (sliced 1/3 inch thick) 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.