Comments on: Okra

By: kahmir

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

i love a okra

By: THE CONNISEUR SAYS

THE CONNISEUR SAYS — Mon, 05 Mar 2007 16:17:40 +0000

STEAMED WITH HOLLANDAISE—MMMMMM—I’M IN HEAVEN

By: betty mahmoudy

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

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

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.

By: erleen

erleen — Tue, 27 Feb 2007 01:12:23 +0000

sorry but yucky veggies for me are okra, talong and patola. I just can’t get over the slimy effect.

a must in sinigang and bulanglang. we also put it in ginisang mais. I do not eat it but I have gotten used to putting it in.

my mom usually steams it together with talbos ng kamote to be dipped in bagoong isda. she also fries it as is and dips it in a soy/vinegar/garlic mixture.

By: Zita

Zita — Tue, 27 Feb 2007 01:05:03 +0000

MM,

I learned to fully appreciate okra through my mother-in-law, she’s lebanese, and she thought me how they make okra. If you need the recipe give me a buzz. My mom likes her okra steamed then she would use bagoong balayan with calamansi as her sawsawan. I eventually liked it when I got a bit older. Then she would use the leaves in one of her visayan veggies dishes, I forgot the name though.
Cheers!

By: mila

mila — Tue, 27 Feb 2007 01:03:44 +0000

Deep fried (tempura), steamed and eaten with a calamansi/patis blend (add some thai chillis for the heat), sauteed with pretty much any meat or scrambled egg, chopped coarsely and added to a pilaf, sliced and have it with miso soup. Some vegans eat it raw. Haven’t tried it roasted yet, but that might be interesting too. I like it in a salad with eggplant, green mangoes, tomatoes and bagoong.

One of my childhood favorite vegetables, it was my consuelo when my mom and I fought over not eating the ampalaya. Heck at least I was eating a vegetable.

By: Ted

Ted — Tue, 27 Feb 2007 00:10:06 +0000

When I was living in San Antonio, Texas, Church’s Fried Chicken sells Deep Fried Okra rings, now that I’m here in the bay area Church’s don’t have them in their menu, i guess it is a southern thing. They were so good, dipped in catsup and hot sauce, just like french fries.

By: Lou

Lou — Mon, 26 Feb 2007 16:44:23 +0000

I love gumbos or okras in almost all of its preparations like above. The only exception I make is the typical West African gumbo sauce which they really cooked into a very thick mucousy, slimy liquid form called “to” and eaten with a polenta style corn preparation. Even if the sauce tasted good, the idea of dipping the polenta into the slimy sauce and putting it into one’s mouth made my stomach turned and heaved. And this they eat with their hands. Having been brought up into a culturally polite and courteous society, I am running out of excuses to avoid local invitations when “to” is usually served. This vegetable is a basic and important part of their diet.