12 Ways with Okra

Okra, which originated in East and North Africa, has been used in cooking for centuries. Its use spread through the Middle East and Mediterranean, with the first known okra and meat stew documented by an Egyptian botanist in 1216. From there, okra spread throughout the Arabian Peninsula, eastern Mediterranean, and East Asia. Its journey across the Atlantic was first documented in Brazil in 1658 as part of the transatlantic slave trade, and it quickly spread throughout the Caribbean. By the 1700s, it had become an important ingredient cooking in the American South.

Some people describe okra as “slimy,” but it shouldn’t be when cooked correctly. There are classics like Seafood Gumbo, a more Caribbean-flavored Crab Gumbo, Fried Okra, and Pickled Okra. If you’re in the mood for a spicy morning cocktail, try a Cajun Bloody Mary. And if you’re feeling ambitious in the kitchen, try the Ballotine Duck or Okra Tacos with Butter “Chicken” Sauce!