My first memory of okra is from my high school years—I think. I was helping make dinner and grabbed a bag of frozen vegetables, popped them in a dish and cooked them in the microwave. When I pulled them out half way through the cooking time there was SLIME everywhere and I was so disgusted!
I thought the vegetables had gone bad, so I chucked them.
My friend Yangling adds them to stir-fries and with a quick sauté they are excellent! When cooked they release a little bit of slime but it’s not too bad if you don’t overcook them.
They are also delicious in their natural state. Pretend okra is a carrot or celery stick and go from there.
A little bit about okra.
- referred to as ‘lady fingers’
- contains numerous edible circular seeds
- best flavor and texture between 1-3 inches
- high in fiber, vitamin c, and folate
- is mucilaginous
- light cooking or adding an acid (lemon juice, vinegar, etc) will prevent some of the slime
- from the mallow family
- may have originated in South Asia, Ethiopia, or South Africa
Today’s savory snack is quick and easy.
Okra Tahini Snacks
Calories: 101 - Fat: 7g - Fiber: 3g - Protein: 4g - Calcium: 10% - Zinc: 7% - Vitamin C: 19%
- 4 okra pods, sliced in half
- 1 1/2 tablespoons tahini
- lemon juice
- Spread a small amount of tahini on each okra half, sprinkle with cumin and cayenne to taste and a squeeze of lemon juice.
Do you also love okra? What is your favorite way to eat it? xoxo
P.s. I really love FYS’s Wed-Sat schedule but I’m not sure I’m feeling Monday and Tuesday. What do you think? Any suggestions or leave it random? As always thank you so much for reading!