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Okra Advice Needed

My local farmer sold me a plastic bag FULL of okra, and I had wonderful plans to pay fry these with corn meal, as per his suggestion. over the next few weeks with dinners. And then, I had a trip to the ER and the surgical floor of my local hospital just a few short days later. Needless to say, the suckers never got cooked. I just realized that they are still here today while attempting to find something for dinner. I do not want these beautiful vegetables to go to waste in my fridge, but I have absolutely no experience in cooking them.

The only ways I have had them cooked are in Brunswick stew and fried.

The challenges:
I have never cooked okra before, and I am looking for recipes to use up the okra that I bought. Bonus points for recipes that do not require a lot of prep or standing, this particular surgery has a long healing time and requires minimal standing and heavy lifting over the next month. We are a pork and shellfish free house, but can adapt many recipes our there using these ingredients. Help me use up my okra, please!

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  1. Slice off the butt ends right on the seam line. Sautee in olive oil until just starting to soften, add a clove or two of crushed garlic, about a cup of tomato juice, the juice of 1 lemon, a teaspoon of coriander, bay leaf optional, cover and turn on low, stir occasionally and cook until tender throughout. Stir in some fresh chopped parsely, if you have it, serve on rice or couscous or orzo.

    1. Another name for okra is bamya. (sp). It is used in mid eastern cooking. Try looking for a recipe in Lebanese cooking. It is a slimmy vegetable but with correct cooking it is very tasty.

      1 Reply
      1. re: classylady

        I agree, it's absolutely delicious this way!! Use stewing beef or pieces of lamb to add more richness. It's dead simple, simmer the meats browning or just cooking in some water, once almost cooked add chopped tomato (canned or fresh) and simmer some more with cloves of garlic, salt, black pepper and olive oil. You can blanch the okra first after cleaning them if they are tender and young that should be fine without but if they are thick and fibrous it would help. Once tender serve with rice or couscous.

      2. Pickle them! You can do them just like dilly beans. Leave out the dill, add garlic and chili pepper, if you like. Okra pickles are sure to make you feel better during your recuperation.

        1. A nice addition to soups...Very popular in Gumbo....
          Simmer in salty water until tender, and eat it straight up.....
          Okra and tomatoes is very popular in the South...I would add bay leaf, a pinch of thyme, maybe some Cajun/Creole seasoning....http://southernfood.about.com/od/okra...

          Before you lose it completely....trim and cut into 1/2 inch circles...throw it straight into small freezer bags (1 or 2 cups) and save for later use in soups, gumbos, okra and tomatoes etc.
          HTH

          4 Replies
          1. re: Uncle Bob

            +1 for what Uncle Bob said...also, my grandmother used to make okra fritters; basically flour, baking powder, salt, pepper and an egg...whisk the egg, salt & pepper together, stir in the okra then add the flour & baking powder (I suppose you can use self rising flour) until the consistency is that of almost a biscuit dough or until the mixture holds together when dropped by spoonsful in hot oil. Cook the fritters, turning to evenly brown, until golden.

            1. re: Cherylptw

              Yes! I've done those just as you describe...Have to admit it's been a while...Also seems I've tried adding about 1/2 flour to 1/2 Corn meal..Turned out pretty good!

              1. re: Uncle Bob

                I like the idea of adding cornmeal; I'll have to give that a try

            2. I've made Stewed Okra w/ Tomatoes & Bacon a few times and loved it:

              http://find.myrecipes.com/recipes/rec...

              1 Reply
              1. re: EmmaFrances

                i love the okra with tomatoes, and that looks like an excellent recipe! thanks.