4 hours ago, JohnT said:A quick question — what do you do with okra? It is not something we get here but I have eaten (or attempted to eat) it twice, once in Grenada and once in Ft Lauderdale. Both times I nearly vomited due to its mouthfeel and texture! Am I alone or is it just not properly prepared?
It's all in the cooking method. Okra reduces to slime with wet cooking methods. I stick to dry cooking, preferably high heat methods like frying and sauté.
It's helpful to dry the okra as much as possible before you cook it. I rinse the okra, then air-dry it on a kitchen towel. I've even dried each okra individually with a dishtowel when I was in a hurry. In a stirfry with gravy, I cut off the cap and keep the pod whole. The starchy interior in contact with liquid makes okra slimy, so keep that in mind when you're cooking.
I've posted recipes and cooking tips about okra elsewhere on EGullet.
Indian recipes, my post 10/11/13,
https://forums.egullet.org/topic/11909-okra/?page=5
Thai recipe, my post 10/21/08,
https://forums.egullet.org/topic/144036-thai-cooking-at-home-2007-%E2%80%93-2012/?page=13
Once I learned how to cook okra, I really love it.
