Okra

Arbie Wiliams, Medallian, 1987

Okra, a vegetable associated with African American cooking, is indigenous to West Africa where Africans used in stews, rice dishes, vegetable dishes, salads and soups. The long, green okra pods are used as thickener for sauces and stews. In West Africa, the pods were usually cut up into small pieces before use to increase the vegetable's thickening properties.

Helpful tips for Okra
-Best cooked in a nonstick or stainless-steel pan. Cast-iron pots leave discoloration.
-Soak in milk prior to use, to avoid getting it slimy.
-Saute in oil before adding to gumbos or stews.

Fried Okra

8 pods okra
1 cup cornmeal (yellow)
1 tablespoon flour
1-½ teaspoon salt
½ teaspoon pepper

Slice okra into ¼ inch slices. Sprinkle okra with cold water. Mix all dry ingredients. Coat okra thoroughly with cornmeal mixture. Remove okra from mixture. Deep fry in 1-2 inches bacon drippings until golden brown. Serves 4-6.

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