When in Rome, do as the Romans do. When in the South, eat okra.
As a Chinese-born, New England-bred chica, I first tried okra at the ripe old age of 21. I was aprehensive, having heard okra derided as a bitter, gooey freak-of-a-vegetable (mosty by non-Southerners). Then I tried the Creole okra gumbo and fried okra at Magnolia’s in Cambridge, MA. What were these okra-haters thinking? These things are addictive!
(I came to the conclusion that the people who despise okra are the same who despise bitter melon. A microscopic bit of bitterness never killed anyone; just makes the flavor spectrum more interesting.)
Granted, okra isn’t just used in Southern Creole-inspired food. Indian, Middle Eastern, Caribbbean, and North African cuisines also incorporate okra in plenty of thick stews. As much as I like fried okra, gumbo and bhindi masala are hearty dishes that make the best use of okra’s snappy texture and slightly bitter taste.
Last week I bought a bunch of beautiful okra pods from a Tampa farmer’s market. The soup I ended up making for lunch is slightly Indian-influenced, with some crumbled blue tortilla chips thrown in for garnish.
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Red Lentil and Okra Soup
Serves 4
1/2 cup red lentils, rinsed and picked through
1 cup chopped okra
1/2 large red onion, chopped
2 tablespoons olive oil
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/2 red pepper flakes
1 teaspoon salt, plus more to taste
Handful tortilla chips
In a small pot, bring 4 cups water to boil. Reduce heat and simmer, uncovered, until lentils are soft enough to fall apart, about 20 minutes.
While lentils are cooking, heat olive oil in a medium-sized pan over medium heat. Cook onions until translucent, about 3 minutes. Add okra and cook, stirring occasionally, until onions are caramelized, about 5 to 7 minutes. Add onions and okra to boiling lentils. Stir in paprika, cayenne, and red pepper flakes. Add 1 teaspoon salt and adjust to taste. Garnish with crushed tortilla chips and serve hot.
{ 26 comments… read them below or add one }
Are you saying that if I deep fried bitter melon, it would be as tasty as okra?! ;-)
And I love okra! I quite enjoy the sliminess of it, gives a new texture dimension.
Normally, okra is blanch and then added to fish curry. But to the simplest way to enjoy its texture and sweetness, is just blanch and dress with soya sauce and hot oil(may it be plain, garlic or onion oil). Many bowls of rice could consume wit the dressing.
the contrast of colours in this recipe is plain fantastic. i’ll be traying it out just for that.
I love okra! We usually just stir fry it with some garlic and the optional chopped tomatoes. Or with fermented shrimp paste – bagoong. But they’re also addicting cooked in coconut milk with squash and string beans. I love them best simply brushed with a bit of oil, seasoned with salt and grilled(preferably over charcoal) until soft.
They also make good sturdy bubbles when pounded and added to the soap mixture. =P
I’ve only had okra once in gumbo in Hong Kong. I’ve been looking for it here in Shenzhen so I can make my own gumbo, but haven’t found it anywhere. At least the gumbo tastes good without it.
I grew up eating a dish with both okra, bitter melon, green beans, and squash, cooked with pork and fish sauce. I always ate the okra, but found ways to hide the bitter melon (I’m still not fond of bitter melon). I don’t think okra is ever bitter, slimey though. But I love it’s texture. Lately, I’ve been having it raw or lightly steamed. It’s got a lot of good fiber and vitamins.
(ci provo in Inglese, scusate per gli errori)
i’ve tryed okra in Turkey and i couldn’t find bitter but the texture was slavering.
i think “we” bitter taste lovers can’t understand people don’t like because we perceive in a different way, like little sweet?
ciao
lilli
I love it, and I’m a NY-raised Jew!
It has such a great texture, I love the little “pops” of the seeds as you crunch them…I grew some last summer, it was foolproof and prolific, until the deer got into it. Seems they like it too, even way up north in westchester county NY!
And, I agree with Lilli, those of us who love bitter must just perceive those flavors differently. Bring on the Campari!
cheer!
Yummy. This is my favorite way to eat okra :)
Aunt Lolo – Careful what you suggest…I just might try it. :)
kayenne – Okra soap? Wow…I learn something new everyday.
Chef Erica – Now I want my own garden even more, if you can easily grow okra in New York. Campari was an acquired taste for me…but it took only a few tries for me to become a fan.
Looks really delicious. Love the colours. I like to fry okra with chili!
I like the texture of okra! And I’ve never found it bitter…though bitter melon is still too bitter for my taste. (I’ll eat it, but not happily.)
Now you’ve got me dreaming of bindi masala…
Your soup looks so pretty. More southwestern, even, than southern.
In Japan they slightly cook okra and put it on the salad bar whole. I was a bit taken aback by this at first, but after trying it once I loved it. I guess they steamed or boiled it slightly, and then chilled it. It’s so yummy dipped in sesame dressing!
Lovely blog! Do you have that okra soup recipe?
Okra is absolutely one of my favorite foods…the fact that I’m very Southern (and living in New Orleans!) may have something to do with it. There’s nothing better then a really good bhindi masala.
I could never get used to the texture of Okra, but it sure is pretty. I’d like to invite you to take some time to drop by at Foodista and share your delicious Okra recipe with us. We have launched an online food and cooking encyclopedia ala wikipedia. Add a recipe and you can win a $100 gift card to Sur la table. Don’t forget to register first so we know who to thank the recipe for. Thanks!
i didn’t know lady’s fingers were called okra! :) the soup looks so delicious. i love the spices that have gone in there. i really like these vegetables. i think i only got to really enjoy them when i was abt 16. found the gooey-ness slightly off-putting but mum used to fry this with dried chili, dried shrimp and garlic and it was just amazing!x
I had a violent distaste for okra, but was equally violently passionate about bitter melon. Do I overthrow that conclusion? :)
I eventually grew to tolerate okra, but has now come to enjoy them fried with sambal. I actually just might try your okra soup! Looks as yummy as every other recipe that you’ve posted here. Honestly can’t wait to try your fried green bean recipe and mapo tofu. I am a huge mapo tofu fan!
lyss – Conclusion still stands until I have 5 people. :) Maybe your dislike for okra has to do more with the texture rather than bitterness? Thanks for being a fan!
I still recall the first time I ate Hoppin John with pickled okra on the side. Or my first curried okra cooked by my Indian brother in law. But then again, I was born just south of the Mason-Dixon Line, so I guess it’s bred in the bone.
Now I use an okra-based conditioner for my hair! Is there no end to okra’s usefulness to humanity?
Stella – You can buy okra-based conditioner? Wow…I learn something new everyday.
Back home, expecting mothers are encouraged to eat okras to avoid jaundice. It’s also used as detox for the liver, acid reflux, blood sugar stabilizer (very good for diabetes sufferers) and colon cleanser to name a few :-P
Besides that, okra tastes so good not only as vegetables but also in art. I like to use the cut okras as stencil tool for art projects besides potatoes.
Nowadays, you can find freeze dried okra chips which is better choice than the usual salt laden potato chips. Either ways, best is to eat the okra raw or less cook as possible. Dip in sambal belacan or shoyu is just great!
can anyone give me the recipe for okra chips like you buy at the Fresh Market. i think they are freezed dried.
Beautiful recipe! I am working for a dietitian in NYC (Lauren Antonucci of Nutrition Energy) and we are featuring okra in our newsletter this month. Your recipe looks like a perfect fit for us and we would love to use it in our newsletter if that is ok with you. We will credit your recipe and link to your site. We have been trying to find okra recipes without frying or tomatoes to help our clients with GI issues, and this looks SO yummy (and we love the lentils)! Best, Stephanie