For me, okra has always been somewhat of an enigma.In the South we mostly have it fried.If you try to boil it, it becomes very
mucous-y and sticky.What is this
When I think of okra, my mind flashes back to memories of
going to my grandparent’s house for Sunday lunch.My grandmother (who is a beautiful southern
lady) standing at the stove with her apron on, pulling the last few pieces of
fried okra out of the hot oil.I loved
eating that fried okra.It was crispy
and salty with a touch of sweetness.It
was the perfect accompaniment to any southern dinner - whether it was beans and
cornbread or roast and potatoes.
As I got older, I learned a delicious recipe with okra using
Indian spices but I never truly appreciated the okra in its original form.
Raw.It is a truly delightful
vegetable.I always imagined that raw okra
would be tough, hairy and slimy.Which
is why I had never thought of trying it.My
brother opened my eyes one day to the error of my ways when he handed me okra
cut in two with some salt.I bit into
it.It was crisp, fresh, mild, not slimy
and absolutely delicious.My respect and
love for this little vegetable increased exponentially.
I look forward every season to fresh okra. However, instead
of thinking of whether I want it fried or covered in spices, I simply want it
raw with a touch of salt.
Okra is full of folic acid, vitamins C, B, A, fiber, and
calcium.The okra fiber helps to feed
the probiotics in your gut.Okra can
also help normalize blood sugar and is low in calories.