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Appearance:
Okra is a slender green pod vegetable, which is very popular in Oriental and Southern
United States cuisine. Pods can be smooth or ribbed and colour ranges from light to dark
green. Size can range from 3 –7 inches depending on variety. When purchasing Okra,
choose firm unblemished pods, and avoid dull or wilted produce.
Use and Preparation:
Wash pods in cold running water and remove stem end. Use a sharp knife, and cut okra to
desired size using quick single strokes. Do not use a sawing motion when cutting okra (the
inside of the pod contains a gelatinous substance, which is used as a thickening agent in
soups, stews and gumbos). Use according to recipe directions. Okra is used in Creole
cooking, and can be breaded and pan fried, boiled and pickled.
Pickled Okra / Pan Fried Okra
/ Southern Vegetable Medley / Meatball Okra Stew
| Pickled Okra |
| 4 cups raw Okra, split lengthwise (salt okra and let drain
for 2 hours, rinse with cold water and pat dry) |
| Brine: |
1-2 cups (250-500 ml) sliced onion |
2 cups (500 ml) water |
|
2 cups (500ml) vinegar |
1 tsp (5 ml) mustard seed |
|
1 tsp (5 ml) pickling salt |
2 tbsp (30 ml) sugar |
|
6-8 peppercorns |
|
| Bring brine to a boil. Place okra in hot sterilized jars,
pour brine over, leaving half inch headspace. Seal jars and let cool before refrigerating.
Will keep up to a month refrigerated. |
| Makes: 4 pints |
|
| Pan Fried Okra |
|
| 1 lb (500g) Okra cut into 1inch (2.5 cm) lengths |
¼ cup (50 ml) cornmeal |
| 2 tbsp (30 ml) flour |
½ tsp (2 ml) salt |
| ¼ tsp (1 ml) pepper |
|
| Wash and slice okra. Combine cornmeal, flour, salt and
pepper. Coat slices in cornmeal mixture. Place the okra in a hot oiled skillet and cook
until just tender. Serve hot. |
| Makes: 4-6 servings |
|
|
| Southern Vegetable Medley |
|
| 4 oz/113g salt pork or bacon, finely diced |
4 cobs fresh corn |
| 2 cups (500 ml) sliced Okra |
1 cup (250 ml) water |
| ½ cup (125 ml) chopped onion |
1-2 tsp (5-10 ml) chili powder |
| 1 tsp (5 ml) instant beef bouillon granules |
Salt and pepper to taste |
| 4 medium tomatoes, peeled and chopped |
|
| In a large skillet cook pork until browned and crisp. Remove
corn from cobs. Add corn, okra, onion, chili powder, bouillon granules, water, salt and
pepper to skillet. Bring to a boil, then cover and reduce heat. Simmer for 20 minutes, add
tomatoes, cover and continue to simmer for 10 minutes. |
| Makes: 8 servings |
|
|
| Meatball Okra Stew |
|
| 1 slightly beaten egg |
¼ cup (50 ml) fine dry bread crumbs |
| ¼ cup (50 ml) milk |
½ tsp (2 ml) dried oregano, crushed |
| ½ tsp (2 ml) salt |
Dash black pepper |
| 1 lb (500g) lean ground beef |
4 tsp (20 ml) instant beef bouillon granules |
| 1 tbsp (15 ml) Worcestershire sauce |
1 clove garlic, minced |
| 1 tsp (5 ml) chili powder |
4 cups (1L) water |
| Dash pepper |
1 ½ cups (375 ml) coarsely chopped onion |
| 4 potatoes peeled and cubed |
2 cups (500 ml) Okra, cut up |
| In mixing bowl combine egg, bread crumbs, milk, oregano, salt
and pepper. Add ground beef and mix well. Shape into 48 small meatballs. In a large
saucepan, combine bouillon granules, Worcestershire sauce, garlic, chili powder, water and
a dash of pepper. Bring to a boil and add meatballs and onions. Cover and simmer 20
minutes. Add potatoes and okra and simmer until vegetables are tender. |
| Makes: 8 servings |
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