Oven roasting is another great option - check out these roasted okra chips or these simple oven-roasted whole okra pods with thyme. These fried okra tacos and cheese-stuffed fried okra are more creative takes on fried okra. The classic Southern method of fries sliced okra in a simple cornmeal coating you can also batter whole pods and fry them up. Frying, roasting, grilling, or quick sautéing are all methods that cut back on the mucilage. Here are some other tips for minimizing the goo. Tip: If you’re feeling intimidated by its famous mucilage, here’s a method for reducing the slime: salt whole pods first, briefly soak them in water with some lemon or vinegar, drain and cook. If you’re planning on cooking it right away, store the pods on the counter, otherwise, store them unwashed in a paper bag in the fridge for two or three days.
Globally, India leads cultivation, followed by Nigeria, Sudan, Iraq and Cote d’Ivoire. Okra is also grown commercially in California. It is a minor commercial crop in the US, with production concentrated primarily in the South - especially in Texas, Georgia, Florida, Tennessee and Alabama. Okra is at its peak in the summer - especially in the months of July and August, tapering off in early fall. Choosing certified organic where it’s available ensures that your okra was grown without synthetic pesticides and fertilizers. If you are concerned about chemicals, try to buy okra from at the farmers’ market, where you can talk to growers about their chemical use. Other pesticides and nitrogen fertilizers are also commonly used to grow it. Sustainability of Okra Pesticidesīecause okra is sensitive to nematodes - microscopic worms that damage roots - some conventional producers may fumigate their soil, a process that also hurts beneficial microorganisms. As they get larger, they tend to become stringy, tough and nearly inedible. Most cooks agree that the perfect pod size is four to five inches long. When shopping, look for firm, springy pods with no mushy, brown or yellowing spots. You may also come across red-podded varieties. Most pods are green with slight ridges, but ridge-less varieties also exist. Different varieties vary in the amount of gumminess, and they may range in size from an inch to over eight inches long (though there is vigorous debate amongst aficionados about the inferior flavor of both teeny tiny and very large pods). Mucilaginous, gummy, slimy: these are all words used to describe the contents of the okra pod, which contains numerous small seeds surrounded by a gooey, sticky substance. <
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