How to cook okra | Good Food
Lulu Grimes is Good Food’s head of brand trust, and previously served as our managing editor. “Okra is one of my favourite vegetables. I spent my early childhood in India and grew up eating it as an everyday vegetable – it was easily grown and widely available. In the area of London where I live now, I can buy it both fresh and frozen, and always have a bag of frozen sliced okra in the freezer. I like it fried with turmeric and cumin.”
What is okra?
Okra, also known as ladies’ fingers, bhindi or gombo/gumbo, is the pod of an annual plant that is eaten as a vegetable. It is a common and popular vegetable in many parts of the world, including Africa (where it’s thought to be indigenous to the northeast of the country), the Middle East, Asia and the Americas. Okra made its way to the Americas with people taken into slavery; it has a deep historical and cultural significance to those cuisines and communities.
There are many cultivars. Pods may range in size between 5-20cm and in colour from light to dark green and, more rarely, red. Okra pods can be ridged and taper to a point at one end, which is why they are sometimes likened to ladies’ fingers. They contain tiny pale seeds and a gel-like substance, mucilage, that is released when cut. This texture is a prized in some cuisines, like that of the American South, because it acts as a thickener in dishes such as gumbos.
In Indian cuisine, where it is known as bhindi, okra is often fried (sometimes dipped in gram flour first) or added to curries and vegetable dishes. The flavour of okra isn’t really comparable with anything else, but it is mild – whether you like it or not comes down to texture.
What does okra taste like?
Okra has a mild, vegetal flavour, but is distinct from how you cook many other vegetables because of its texture.
What is the best way to cook okra?
Okra will only become mucilaginous if it is cut. If you trim it without piercing the pods and fry it or roast it whole, then it will crisp up on the outside while becoming tender inside.
You can also slice and fry it, but handle it as little as possible and fry it quickly. Some recipes call for it to be fried before being added to a liquid, which helps diminish the viscous texture of its juice. If you only cook it for a short amount of time, it will have a crisp texture like a green bean; there are many American recipes for okra dipped in cornmeal batter and fried to crisp nuggets. The more it cooks, the more tender it becomes.
Soaking the whole pods in water with a couple of slices of lemon for an hour is said to help eliminate some of their sticky liquid. If you do want to release the liquid so the okra acts as a thickener, slice the pods thickly or thinly before adding them to the dish.
Okra is also commonly pickled in countries with warm climates where it grows well – it grows fast and abundantly, and is preserved in many ways. You can ‘quick pickle’ okra in brine, so it is ready in 48 hours.
What to look for when buying okra
Fresh okra should be a vibrant green with no black spots or blemishes, and the stalk ends should be on the pod and look freshly cut rather than shrivelled. Look for smaller sizes – younger pods will be more tender than larger, older ones. Okra will keep in the fridge in the salad drawer for a few days, provided it doesn’t get too damp.
Quick-fried okra recipe
Ingredients
- handful of okra per person
- 2 tbsp rapeseed oil
- pinch of ground turmeric
- pinch of chilli powder
Method
- Trim the okra ends, then cut each pod into 1cm pieces.
- Heat the oil in a large frying pan, then tip in the okra, keeping the heat relatively high. Shake the pan so the okra starts to fry on all sides.
- Fry for about 8 mins, shaking every now and then and turning the heat down if needed.
- Add the turmeric, chilli and plenty of salt and pepper, and shake the pan, frying for another minute. The okra should be browned and crisp at the edges and will have shrunk in size. Tip into a dish and serve.
Our top okra recipes
1. Julie’s kari ikan (Malaysian fish curry)
Tuck into this colourful fish curry on a Friday night with family or friends. Light and fresh, yet rich and spicy, enjoy with a big bowl of steamed rice.
2. Superkanja
This Senegalese superkanja recipe by head chef Modou Diagne combines beef, white fish, okra and spices. Try it for a comforting dish that’s packed with flavour.
3. Spiced okra curry
Our spiced okra curry makes an excellent side dish or even a main course. Use fresh, young okra and serve it with steamed rice. It takes just a handful of ingredients and is great for feeding veggies, vegans and carnivores alike.
4. Chicken gumbo
Gumbo is another name for okra, which is how this dish got its name. This chicken gumbo recipe is a quick version, ready in an hour and packed with flavour and spice. It’s also low-fat, healthy and freezable for midweek meals.
5. Okra with tomato sauce & couscous
Need a simple veggie dish you can make with storecupboard ingredients? Our okra with tomato sauce & couscous, served with a drizzle of yogurt or salty feta is full of colour and texture.
Want to try more cooking techniques and delicious recipes?
Easy curry recipes for beginners
How to make a curry less spicy
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What’s your favourite way to eat okra? Leave a comment below…
