Many people don’t like the taste of okra. I can certainly relate to that, since I only learned to cook it as an adult. For the most part, this African vegetable is generally overcooked and lacks the flavor and “crunch” of a properly cooked vegetable.
Frankly, most cooked okra looks like something from the filmset of Alien where a rather vile looking fluid seems to emanate from the vegetable. For that reason, I would only eat okra that was fried in corn meal.
Sadly, I have learned that most people tend to overcook okra. Okra, like pasta, is best eaten “al dente.” Cooking it properly is really quite simple.
Several years ago, I met a young Brazilian woman at the Greenwich market. She explained that the best way to eat okra is to quickly sauté them with onions after first cutting them into 1/2″ pieces. Personally, I prefer smaller okra, but I have tested it with larger okra varieties with the same great results.
Select the quantity that works for you and pair with either beef, chicken or pork.
Remember, do not overcook okra, you shouldn’t sauté them for more than 5 minutes over medium heat.
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