Boiled Okra Recipe

History of Boiled Okra Recipe:

The boiled okra recipe has roots that go back centuries, originating in West Africa and making its way to various parts of the world, including the Southern United States, the Caribbean, and India. Okra, also known as lady's fingers, is a versatile vegetable that is loved for its unique flavor and slimy texture when cooked. It is a staple in many traditional cuisines and has since become a favorite in modern culinary creations.

Fun Facts about Okra:

1. Okra is believed to have been cultivated in Egypt as early as the 12th century BC. It then spread across the Mediterranean region and Africa before making its way to the Americas during the slave trade.

2. Okra is a prominent ingredient in gumbo, a popular Creole and Cajun dish originating in Louisiana. It adds a distinct flavor and thickens the dish due to its natural mucilage.

3. The slime or mucilage present in okra is prized for its thickening properties and is often used as a natural thickener in soups, stews, and sauces.

4. In addition to its culinary uses, okra is also known for its potential health benefits. It is rich in dietary fiber, vitamins A and C, and various minerals, making it a nutritious addition to any meal.

Now, let's get into the recipes for boiled okra:

Recipe 1: Boiled Okra with Cream

- 1 pound young okra pods
- Water for boiling
- 1 tablespoon salt
- 1 scant cup of cream
- 1 tablespoon butter
- Salt and pepper to taste

1. Start by washing the okra pods thoroughly and cut off the ends.
2. In a large pot, bring water to a boil and add a tablespoon of salt.
3. Gently add the okra pods to the boiling water and cook for approximately twenty minutes or until tender.
4. Drain the cooked okra pods and transfer them to a serving dish.
5. Pour a scant cup of cream over the boiled okra.
6. Add a tablespoon of butter, along with salt and pepper to taste.
7. Gently toss the okra to ensure the cream and seasonings are well distributed.
8. Serve hot as a side dish or enjoy it on its own.

Recipe 2: Stewed Okra with Tomatoes

- 1 pint okra pods, washed and sliced
- 12 ripe tomatoes, peeled and sliced
- 1 medium-sized onion, chopped
- 1 tablespoon butter
- 1 scant teaspoon salt
- 1 teaspoon pepper

1. In a deep pot or skillet, combine the sliced okra, tomatoes, and chopped onion.
2. Place the pot over low heat and let it simmer for approximately an hour.
3. Stir occasionally to prevent sticking and ensure even cooking.
4. As the mixture slowly cooks, the tomatoes will release their juice, creating a flavorful broth.
5. After an hour, add a tablespoon of butter and season the stew with a scant teaspoon of salt and a teaspoon of pepper.
6. Continue simmering for an additional five minutes to allow the flavors to meld.
7. Taste and adjust the seasoning if necessary.
8. Once done, remove from heat and serve the stewed okra and tomatoes hot.

Alternate variations:
- In the West Indies, lemon juice and cayenne are often added to stewed okra, adding a tangy and spicy twist to the flavor profile.
- Some recipes call for the addition of other vegetables such as bell peppers or celery for added depth and texture.

Similar Recipe Dishes:

1. Gumbo: Gumbo is a flavorful stew originating from Louisiana. It typically includes okra, along with a combination of meat or seafood, vegetables, and a dark roux. Gumbo is a popular comfort food in the Southern United States and is often served over rice.

2. Bhindi Masala: Bhindi Masala is a popular Indian dish made with okra. The okra is stir-fried with spices such as cumin, coriander, turmeric, and chili powder, resulting in a fragrant and flavorful side dish that pairs well with rice or bread.

3. Fried Okra: Fried okra is a Southern classic. The okra is coated in a seasoned cornmeal or flour mixture and deep-fried until crispy. It can be enjoyed as an appetizer, side dish, or even as a topping for salads.

These are just a few examples of the various ways okra is prepared and enjoyed around the world. Whether boiled, stewed, or incorporated into other dishes, okra brings a unique taste and texture that continues to captivate food lovers.



Viewed 3028 times.

Other Recipes from Vegetables

Salad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
Potato Cream
Sweet Potatoes
Chili Beans
To Boil Rice
Raisin Stuffing
Canned Asparagus
Artichokes (french Or Globe)
Jerusalem Artichoke
Beet Greens
Boiled Beets
Baked Beets
Sour Buttered Beets
PurÉe Of Celeriac
Spanish Cauliflower
Cauliflower With Brown Crumbs
Scalloped Cauliflower
Cauliflower (roumanian)