Okra

Okra has always been a popular vegetable in southern cuisine, particularly in Louisiana where that wonderful soup called "gumbo" is still king. "Gumbo" is derived from the word gombo, which in the West African dialect means okra. Despite the popularity south of the Mason-Dixon line, okra has been slow to catch on in most other parts of the country. Why? I think it has something to do with the slippery, slimy feel often associated with okra. This "slime" is directly related to the sticky, juicy substance hiding inside the "capsule" of the okra pod, and it turns a lot of people off.

However, things are looking up for okra. People are now using okra in many new and different ways, especially when they are experimenting with recipes from the south. Many chefs are discovering that okra's flavor mixes well with tomatoes, onions, peppers, eggplant and many other vegetables. This high-fiber and very nutritious vegetable is sold both fresh and frozen, with small amounts of okra also available in canned and pickled forms.

Okra grows best in warm climates, so it isn't any surprise that Florida, California, and Georgia, are the leading okra-producing states. A fair amount of okra is also imported from Mexico.

Storage & Selection
I recommend that you select small, young okra pods, because the smaller pods are typically the most tender. The smaller the pods-less than 3 inches and preferably closer to 2 inches-the better. Larger okra pods may be over-mature and tough. Okra should have a fresh, clean appearance, with a good green color. The caps should be light in color, as a darker cap is a sign that the okra has been stored too long. Avoid okra that looks shriveled, dry, or decayed. Keep okra cool, and store unwashed, in a plastic bag, in the refrigerator's vegetable bin. It should last for three to five days when stored in this manner. Okra is also ethylene sensitive so keep it away from away from ethylene-producing foods like apples and pears.

Preparation
Like all produce, wash okra thoroughly. If the okra pods are "fuzzy," rub them lightly with a kitchen towel to remove some of the unwanted fuzz. The slippery liquid inside the okra cavity can be minimized two different ways. First, in some recipes, you can leave the okra whole. Trim the thinnest slices off the ends, and you avoid puncturing the okra capsule. You can also minimize the slime factor by avoiding the tendency to overcook okra. In gumbos or soups, okra is traditionally sliced, and in most preparations the very tops of the okra are trimmed. Okra is excellent in stir-fry recipes, especially if the okra is small and tender.

For a terrific, quick dish, briefly saut� a few onions, garlic and a little extra-virgin olive oil, add some sliced okra and finish saut�ing. The dish is ready in less than 5 minutes, and it is wonderful.

You can also microwave okra. Make sure you use a microwave-safe dish, and microwave for 5-6 minutes. If you want to serve okra in a cold salad, blanch the trimmed whole okra pods in a pot of boiling water for 3-5 minutes. Cool the okra in ice-cold water before adding it to your salad.

Tony's Tip
You don't want to cook okra in metallic pans or pots, because the metallic surfaces will turn the okra a dark brown, almost black color. The discoloration is not harmful, but it will not look particularly appetizing to your guests!

Tony's Favorite Recipe
Moroccan Okra Salad

Varieties
Most okra is green to medium-green to white in color with either a smooth or ribbed surface. Okra pods are usually about 2 to 3 inches long with a tapered point at one end, and a cap at the other. The green, ribbed variety is the one most commonly found in the market.

Perkins, Spineless, Dwarf Long Pod, and Clemson Spineless are the most common okra varieties.

Chinese okra is a dark green variety grown in California, and can reach a length of 10 to 13 inches. These extra-long okra pods are often referred to as "ladyfingers."

Purple Okra is a less common variety you may see at peak times. Even more rare is a version grown in New Guinea, which is grown for its leaves that resemble sorrel.

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