Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rochester.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!rochester!nemo From: nemo@rochester.UUCP (Wolfe) Newsgroups: net.cooks Subject: Re: OKRA Message-ID: <44@rochester.UUCP> Date: Tue, 16-Jul-85 10:15:15 EDT Article-I.D.: rocheste.44 Posted: Tue Jul 16 10:15:15 1985 Date-Received: Sat, 20-Jul-85 10:09:54 EDT References: <697@rlgvax.UUCP> Organization: U. of Rochester, CS Dept. Lines: 124 > In the long time that I've been reading this newsgroup I've seen > no references at all to that most divine of all vegetables : OKRA. Actually, I recall a few articles posted earlier this very summer... maybe they weren't forwarded to your site. If you don't get this posting either, then that is probably what happened (:-) > Also referred to as "ladies-finger" in some countries, it is > exceedingly, undescribably tasty when prepared right and merely > "tongue-teasing, lip-smacking" tasty when not prepared right. > > I consider Okra the most delicious vegetable ever invented. I am > certain Gods partake of Okra with every one of their meals. It's > also the choice vegetable of kings, sages, soothsayers and fakirs. My wife (originally an okra-hater, but now a convert) just got a book called "Greene on Greens" that discussed most kinds of veggies. I got her to read me the section on okra on the way home from the store. The plant apparently originated in northwest Africa, where it is still a staple (so sez my buddy Tom who was in Togo for two years - they eat it as a kind of mushy, slimey soup/dip there.) It was highly regarded in ancient times, considered to posess medicinal properties, etc. Tribal wars were fought over it. Legends stated that those who ate stolen okra would suffer the exact opposite of the beneficial effects it normally produced. In north Africa, it's name was the Aribic word for "gift" or "offering". There it was almost exclusively used for special occaisions like weddings, etc. > What I would like to know is why, I say, WHY is Okra so unpopular > in America? I've tasted some mouth-watering dishes made of Okra, > but unfortunately don't have any recipes. Would some kind soul > like to do net.cooks a favour and post some? Here in the USofA, it has failed to reach most of the country north of the Mason-Dixon line. I suspect that this is primarily because it needs hot weather to grow (north-west Africa, remember). The stuff that is shipped up here is not very good, and frozen okra is abominable for anything but stews/soups. It was brought over here originally to keep the slaves happy, and grows very well in the south. Seed was also quite cheap relative to other veggie seeds back then, so the planters were happy to buy and plant it. It is still very popular down south, particularly fried in bacon grease with a coating of corn meal on it. The Cajuns of Louisianna know many good things to do with an okra, so check out a Creole cookbook for ideas there. In fact, the most popular dish is gumbo, which is derived from the Angolan word for okra (n'gumbo, I think). It is primarily used for flavor and as a thickener in the soups/stews (the complex polysaccharides denature when cooked, and form long strands which give the pods their slimy nature). Most folks who dislike it are put off by its texture. I myself did not much care for it until I had become addicted to its flavor by eating over-cooked okra that had become dehydrated and therefore less slimey. > Also, are there any good sources for buying FRESH Okra? The ones > I've seen in local groceries are always in a sorry, half-dried > state and aren't fit for cosumption by cattle, to say nothing > of us humans. > - Raghu. Try your local farmer's market. Here in Rochester, the downtown market will have a few local growers with fresh, local okra. Earlier in the summer, it is all shipped in, and is generally of poor quality. In Florida (sigh) I used to pick my own in a U-Pick-Em field for $.25 a pound (fresh and none over 3 inches long!). Here it is more like $1.25 to $2.25 a pound and you are lucky if you find any pods under 3 inches long! I try to grow it myself, but the weather is rough on it, as are insects. Forthwith, some recipes: Okra and Tomatoes : 1 quart okra (young, tender, fresh pods under 3") 2 medium onions, peeled and chopped 2 cloves garlic, peeled and minced 2 Tbsp olive oil 2 to three tomatoes salt, pepper, basil to taste (oregano or thyme also does well) Heat oil in large frying pan with lid. Add onion and garlic, cooking briskly (hotter than saute but cooler than stir-fry) to brown the edges of the onion. Should be about 5 min. over med. high heat. Peel the tomatoes (if you're into it) and quarter. Cut the stems off the okra pods, but DO NOT cut into the pod below the "cap" (ie: just get the woody stuff off). Add okra to the onions and stir gently, cooking for another 3-5 minutes until the okra is bright green. Add the tomatoes, reduce heat to simmer and add some salt (about 1/4 to 1/2 tsp is typical), pepper, and basil (four sprigs fresh, or 1 tsp dry). Cover and cook over low heat for 10 - 20 minutes. Serve with garlic bread, red beans and rice. Or corn bread, mustard greens and pork chops. Okra and garlic (from several restaurants in Greece, where they use more oil) 1 qt okra, trimmed as above 4 cloves garlic, peeled and sliced 4 Tbsp olive oil salt, pepper Heat oil in pan over medium heat. Add okra and cook, stirring occaisionaly until it's beginning to become tender (about 10 min). Add garlic and spices. Cook another 5-10 min. until the okra is tender and the garlic cooked. Do not stir too vigorously or else it will slime you. Fried Okra : 1 pint okra, trimmed and cut into 1/2 inch segments (a gooey job) salt, pepper corn meal (about two cups) 3 Tbsp bacon grease (nothing else will get the flavor right) large, heavy (preferably iron) frying pan Salt and pepper the cut up okra, mixing a bit to evenly distribute the salt. (This must be done at this stage. I find about 1/2 tsp salt is about right, but you could start with less) Bread the okra in the corn meal (mass method : use a medium sized paper bag. Add corn meal and a handfull of okra. Close bag and shake. Remove okra with a wok strainer or your fingers used as a sieve. Add more okra and repeat until all is coated). Heat the grease over medium to medium hot heat (about the same level you use for frying bacon - 6 on my dial). When oil is hot, add the okra in a monolayer, with a cut side down. Don't stir for two or three minutes (until the bottoms are getting browned). Turn the okra gently. I'm real picky about this so I do them one at a time. Cook until browned on both sides. If you don't like the texture, reduce the heat and continue to cook until the okra is darker brown (not burned, though). It will de- hydrate and retain (even concentrate) its flavor, becoming chewy instead of gooey. You may also bake the breaded okra in a low oven (325 F) for 20 - 30 min. Okra is also pickled (delicious!) and used in a variety of stews. Enjoy, Nemo (Jim - "My grandma used to make us eat okra. I hated it. It was always so greasy. Nemo - "It doesn't *have* to be greasy. (pause) It's just better that way.) -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627