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Originating from Africa, okra was originally used as a vegetable and thickener in gumbos and stews.  It has a gelatinous texture when stewed that isn’t always pleasant, but is wonderful when used properly.  Brought to the US by the slaves, it is now a southern favorite.  The most common way it’s eaten is as a thickener in gumbos or breaded and fried so that that gelatinous texture doesn’t happen.  But I have found several other ways to eat okra that my family loves.  The simplest is to grill it, just tossed with some olive oil and salt and placed on the grill until browned.  I haven’t been able to try it that way because all the okra is eaten by Scott before I get a chance.  Everyone loves curried okra.  Just cut into rings and saute quickly in olive oil and finish with a light tomato curry.