The360report

Okra is a popular vegetable in many parts of the world. Where okra originated is up for debate, but many believe it came from Africa or South Asia. Okra is an important vegetable in Southern cooking. It was probably brought to the U.S. from Africa in the early 1700s. By 1800, it was a common vegetable across the Southern U.S.

The characteristic “slimy” substance helps to thicken gumbos and other soups, but the texture can be off-putting when okra is cooked in other ways, particularly if the dish contains liquids. There are some ways to reduce the sliminess. Acidic ingredients can help decrease the unpleasant texture. A bit of lemon juice, tamarind, or vinegar can help, or cook the okra with complementary tomatoes. Or try soaking it in a vinegar and water solution, a method that many cooks swear by—for each cup of water, add 1/4 cup of apple cider vinegar or white vinegar. Because the goo in okra interacts with liquids, it is also important to dry the pods thoroughly and cook them quickly (to avoid steam). Fried okra and roasted okra also tend to be less slimy.

This okra dish makes a tasty vegetarian dish when served over hot boiled rice, or serve it with Southern fried chicken, pork chops, or steaks.