‘Tis the season for the star studded vegetable called okra.
Did you know, according to historical records, that some of the world’s most intriguing women, such as Cleopatra of Egypt and Yang Guifei of China, loved to eat okra? Now that should spur you on to eat some! It was discovered in Ethiopia, spread throughout the Mediterranean, and more than likely brought over to us by French colonists.
No wonder it spread. Okra is full of valuable nutrients and is considered a high antioxidant food. Need more calcium? It is a great source of calcium and magnesium. It is abundant in several other vitamins and minerals, including vitamin c, thiamin, vitamin B6, folic acid, riboflavin, zinc. It has lots of fiber too!
And…..for you vegetarians, did you know that okra is often called the “perfect villager’s vegetable”? Because of its robust nature, dietary fiber, essential amino acids, and unique seed protein balance, it is considered a high quality vegetable protein.
So let’s eat okra!
This recipe is so simple and….. no okra slime, I promise!
Roast your okra. Rinse several big handfuls of okra. I would say a hefty handful per person. Trim the stems and the very tips. Rub with olive oil and salt and pepper. Lay the okra evenly in a roasting pan. Roast at 400 F oven for 15-20 minutes or until lightly brown. Stir once or twice. You want them to be a little crunchy. For variety add red pepper flakes, or another spice you like, before roasting. I often add garlic cloves to roast alongside the okra. The aroma fills the kitchen. Eat them plain or with a dipping sauce.
For those that turn away from this vegetable because of the slime factor…..I guarantee this recipe will change your perspective and you will never be the same again!
You might even start to love this tickly little green pod!
Isn’t the okra blossom a beauty too? Okra is in the hibiscus family.
Check out an earlier post with another okra recipe.
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Another way to remove the slim from Okra: rinse in cold water with a tiny drop of lemon. Saute with garlic, onions and tomatoes.
Oh….good idea! Where did you learn that? Thank you, Mom! I never remember eating okra as a child.
The flower is gorgeous. And to think that intriguing women loved it (and do love it). Will try the recipe. I have a mixed emotion toward the slime, so I will be pleased if I can bake it away.
Please try it, Barbara, and let me know!