Homespun

August 15, 2001

Overlooked Okra!

Fresh okra, a local favorite, receives little attention in parts of the country besides the Southeast. It is available frozen, canned and pickled in other parts of the county. The home of okra is believed to be Africa, where not only the young immature pods are eaten, but also the young shoots and leaves. Okra is primarily used for a thickener of soups, and was originally called "gumbo" here in the South.

Nutritionally, okra is 91 percent water, has only 25 calories in ½ cup of slices and is a good source of potassium. (Remember, if you fry the okra, the calorie count quadruples!)

Okra is a tasty addition to almost any combination of summer vegetables, especially tomatoes.

OKRA SURPRISE

3 tablespoons butter or margarine

4 to 5 large tomatoes, peeled and chopped

3 cups sliced okra (about 3/4 pound)

2 cups fresh corn, cut from cob

¾ teaspoon salt

¼ teaspoon pepper

Melt butter or margarine in a large skillet. Stir in remaining ingredients; cover and cook over medium heat 15 minutes or until vegetables are tender. Yield: 8 to 10 servings.

TOMATOES AND OKRA

½ cup diced onion

2 tablespoons bacon drippings

4 cups (about 1 pound) sliced okra

2½ cups peeled, chopped tomatoes

1 teaspoon salt

½ teaspoon paprika

2 teaspoons brown sugar

1 clove garlic, minced

¼ teaspoon curry powder

3 tablespoons chopped green pepper

Saute onion in bacon drippings in a Dutch oven until tender. Add okra, and cook 5 minutes, stirring occasionally. Add remaining ingredients, stirring well. Cover and simmer 15 minutes or until okra is tender. Yield: 6 to 8 servings.

CRISPY FRIED OKRA

1 pound fresh okra

1 egg, beaten

1 cup yellow cornmeal

1 teaspoon salt

1/8 teaspoon pepper

Vegetable oil

Wash okra, and drain well. Remove tip and stem end; cut okra into ½-inch slices. Add egg to okra, and toss to coat. Combine cornmeal, salt and pepper. Dredge okra pieces in cornmeal mixture. Deep fry okra in hot oil (375°) until golden brown. Drain on paper towels. Yield: 4 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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