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Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

I love okra—fried, boiled, sautéed, stewed, pickled, in soups, in pilau, and steamed. Okra and tomatoes over rice. In gumbo as the thickener. I even love the slimy quality, though it can be cooked so that it isn’t that way at all. Buy okra no longer than your finger—bright green, unblemished, and all uniform in size. Trim the caps from the okra pods as closely as possible without cutting into the pod itself so that the pod remains whole in cooking. Try the following recipe that teams okra w