For the longest time, I wouldn’t even consider eating okra.
Mainly, it was because of its famous sliminess (or, “mucilaginous juice”, eh), which is a total textural turnoff for me. I’d heard there were ways to avoid the slime – don’t cut off the stem tip, or pickle it in vinegar. Still, I wasn’t convinced.
However, this past week we got okra in our CSA share, and so I found myself in a position where I had an opportunity to find a way to eat it. Additionally, the weekend prior I picked up the September issue of Food & Wine, which had a very simple recipe for okra in it, that assured a lack of sliminess. I figured it was vegetable kismet, and worth a try.
To my delight, I found the recipe extremely easy to make, and even better – the cooking technique indeed did eliminate the slime! I’m also a sucker for charred or caramelized vegetables, yum. Plus the spice mixture contained some of my favorite flavors. This is one delicious dish.
I made some adjustments, and will include them here. If you are curious about okra, but are scared of the slime, this is an excellent way to try out this curious vegetable.
Skillet-Roasted Spiced Okra
Adapted from a recipe from Food & Wine.
1/4 teaspoon cayenne
1/2 tsp chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon fennel seeds
1/8 teaspoon turmeric
Pinch of cinnamon
2 tablespoons olive oil
1/2 pound small okra, halved lengthwise
Salt
juice of one lemon
In a small bowl, blend the cayenne, chili powder, cumin, coriander, fennel, turmeric, an cinnamon.
In a skillet, heat 1 tablespoon of the olive oil. Add the okra, cut side down, and cook over high heat for 2 minutes.
Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer.
Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds.
Drizzle the lemon juice over the okra and serve.
The okra is good with a little plain yogurt or a dollop of fresh chevre.