Okra is heat loving crop, originating
in North Africa, where it was been cultivated for centuries. Okra was introduced
to Brazil in 1658 and entered North America with the slave trade. Okra should be
used the same day as harvested or frozen. Fresh okra should be stored below
45°F, otherwise chilling injury and decay will occur. Pods may be sliced and
cooked in soups, curries and stews, where they have thickening effect. Okra
forms an integral part of many Cajun and Creole recipes. In some countries okra
is dried (bamia) for long-term storage.
Southern Fried Okra
5 C. okra sliced 1/2 inch thick
1/2 C. flour
1/2 C. cornmeal
1 T. bacon grease
salt and pepper to taste
Combine flour and cornmeal in a paper bag. Add okra. Shake, coating well.
Add bacon grease to a skillet and slowly fry the okra for 30 - 45 minutes over
low heat and okra is golden brown. Season with salt and pepper.