Comments on: Okra

by: kahmir

Sat, 05 Jul 2008 03:34:58 +0000

i love a okra

by: THE CONNISEUR SAYS

Mon, 05 Mar 2007 16:17:40 +0000

STEAMED WITH HOLLANDAISE—MMMMMM—I’M IN HEAVEN

by: betty mahmoudy

Wed, 28 Feb 2007 16:08:48 +0000

MM, legend has it that an African slave hid okra seeds in her hair when she went to America. That was how okra came to the New World and became a staple of Creole cooking. There’s a beautiful cookbook out called From the Banqueting Table: African Cuisine an Epic Journey which truly captures the flavors, myth and majesty of the continent and beyond, as it includes recipes from the African diaspora. Let me know if you want to order and no, I didn’t write it!

by: Maria Clara

Tue, 27 Feb 2007 17:48:50 +0000

I love them steamed dip in a mixture of spicy vinegar and sauteed bagoong with grilled or fried fish - bangus, tilapia and dalag. It is heaven. They are good addition in pinakbet and sinigang the bayabas. I usually cook them whole with the tip of the stem cut off at the roof of the base so slimy and viscous substance will not leech out while cooking them.

by: ThePseudoshrink

Tue, 27 Feb 2007 02:02:43 +0000

I love this with sinigang, together with gabi, siling haba, and sitaw. Sometimes, I just steam a few and eat it with spicy bagoong. There’s also a Japanese kind, which is a bit sweetish.