Straight from the pantry
What Can I Make with Okra?
Okra is a tender green pod loved in gumbo, stews, and crispy skillet dishes. Find simple ways to cook it that family will enjoy.
Cooking with okra
Okra is a small green pod with a mild, grassy taste. When cooked in liquid it thickens stews and gumbo. When roasted or pan-fried whole, it turns crisp and not slimy.
It pairs well with tomatoes, onions, garlic, and spices. Cornmeal makes a good crispy coating. High heat and dry pods help keep it from getting sticky. Unlike cabbage or corn, okra can act as a natural thickener. Unlike sweet potatoes, it is light and green.
Questions folks ask
How do I keep okra from getting slimy?
Cook it over high heat, keep it dry, and do not crowd the pan. Acids like tomato or vinegar also help.
Can I use frozen okra?
Yes. It works well in stews and gumbo, and you can often roast it from frozen.
Do I cut the stems off okra?
Trim the tough stem end, but try not to cut into the pod. That keeps less sticky juice inside.
Kitchen tips
- Dry the pods well after washing.
- Use high heat for roasting or frying to cut down on slime.
- Add a splash of vinegar or tomato when simmering.
- Leave small pods whole so they hold together.
- Do not crowd the pan, or they will steam.