Okra I know Spring and leading into summer open up an abundance of fresh local ingredients, but as we head through Autumn into Winter there is still so much to choose from.
Okra is not commonly used in Australia, but has been introduced and used by many countries, from American, Asian & African cultures. I know you may not believe it but the Americans crumb them & deep fry them, as well as stewed in gumbo. In Asia, they are stir fried, steamed and cooked into curries and pastes. African cultures also stew them and use the leaves to thicken soup.
We should be using them as they are said to be one of the most heat & drought tolerant plants in the world.
The Okra are best when small, up to 10cm long, they have a fibrous green outer case similar to a bean, with seeds inside. When cooked they produce a goo like substance inside. This is why they are best cooked quickly before the liquid fibre begins to break down or for long period to dissolve the fibre into the dish. They have a mild flavour and a fresh to eat lightly cooked with a little garlic and butter or take on the flavour well of curries and spices..
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