Or, "wickles," (wicked sweet and spicy pickles) as this blogger puts it. If you're not crazy about okra on its own, try disguising it with stronger flavors and textures, as in this tomato-based lamb and okra stew or bamya, an Egyptian stew made with beef broth.ĥ. Maybe, like Cooking Books blogger Andrea promises, this spicy version will make an okra believer out of me yet.Ĥ. It can be simply flavored with olive oil, salt and pepper, or smothered with spices. If you're short on time, see Cooking for Engineers' version.ģ. Try it with seafood, chicken and sausage, or no meat at all there are a zillion recipes out there. Dredged in egg and cornmeal and fried to a golden crisp, it's a " simple Southern classic." Add a twist by making it curried.Ģ. Not all varieties have those sharp hairs on the outside of the pods, but if present, their sting can be quickly neutralized by hot water.ġ. (Its hibiscus-like flowers inspired its original scientific name Hibiscus esculentus, but botanists later renamed it.) It's a good source of vitamin C and fiber, as well as glutathione, an antioxidant with anticarcinogenic properties. The okra plant, Abelmoschus esculentus, is a cousin of cotton in the mallow family. Okazuje si równie, e palone ziarna okry mog stanowi zdrow alternatyw dla kawy. Ze wzgldu na lepki misz, doskonale sprawdzi si jako niskokaloryczny zagstnik do zup czy sosów. W zwizku z tym pasuje do wielu potraw i czy j mona z wikszoci warzyw. The French word for okra is 'gombo,' which, like gumbo, derives from a Bantu word.When cut, it is.much valued for its mucilaginous or sticky properties." Okra ma smak z pogranicza cukinii czy bakaana. The English word 'okra' is derived from the Twi word 'nkuruma' and is famous in the United States as the thickening agent in the gumbo stews of Louisiana. According to the book " Food Culture in Sub-Saharan Africa," by Fran Osseo-Asare: "Okra is another indigenous West African vegetable that has spread globally. Okra's a beloved staple in other regions, such as the American South, parts of Africa and the Mediterranean. I admit, if okra hadn't been included in our CSA share these past few weeks, I would probably still be unacquainted with it-and I'm still not exactly in love.īut hey, I'm from New England.
WHATS OKRA SKIN
Its prickly skin can sting your fingers, and slicing into it reveals little more than seeds and slime. Okra's a strange little vegetable, the kind of thing you might not guess was edible if no one told you.
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