by Drew Woodson

Created on: November 13, 2008   Last Updated: April 06, 2011

I cringed recently when my friend asked me, "Okra? Is that a kind of fish?" We were at a soul food restaurant and the owner was close enough to hear. She laughed and said, "No, honey, it's a vegetable," and served us some of her finest.

Okra is indeed a vegetable, and while it is common in Southern and Creole cuisine, it does not have the widespread appreciation that other vegetables enjoy. But as a food that is high in Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium, Manganese, Protein, Riboflavin, Niacin, Iron, Zinc and Copper, it deserves wider appeal.

There are three common ways to use okra.

Fried

Battering and deep frying okra is as messy and cumbersome as battering and frying anything else. The results are delicious and unhealthy.

I enjoy a much healthier and easier way to cook okra. First, rinse and chop the okra in to segments. Toss the segments in a mixture of cornmeal (1 cup), salt (1 t) and pepper (to taste) in a bowl or a ziploc bag. The moisture on and in the okra will pick up the cornmeal mixture. Then pour the okra into a pan with 2 T of hot, light oil. Cook on one side for 2-3 minutes. Gently turn the okra to cook the other side. It is okay if some pieces are charred. Let the cooked okra drain on a paper towel briefly before enjoying.

Stews

Okra can be used as a thickening agent in any soup you would like to make into a stew. It holds up well to give the stew texture and a unique flavor. Gumbo, the Creole stew, actually takes its name from the Gullah word for okra. While it is traditional to use okra in Gumbo, try it in whatever chili or bean soup you next make.

Okra and Tomatoes

This is a simple side dish that enhances the flavor of both elements. Use fresh ingredients or canned tomatoes with frozen okra.

In a skillet add 1 can of diced tomatoes, 1.5 cups of chopped okra. Salt and pepper liberally. For a kick, add a teaspoon of cayenne pepper. Bring to a boil, then simmer until okra is soft. I serve this on its own or on top of cooked potatoes. In winter months this dish has a great combination of warm texture and bright flavors.

While these three dishes are not the only ways to use okra, they are easy ways to become acquainted with a vegetable (not a fish) that some cuisines adore and many more should embrace. They also avoid the primary tragedy of okra recipes, that of over-seasoning, over-battering, or otherwise disguising the fresh taste of okra.

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