OkraOkra is a very tasty vegetable and very good for you. It has a high fiber content, vitamin C, folate, calcium and potassium and is high in antioxidants. It is a pity that some people don’t like okra, and as one friend said, he hates okra because it is slimy!

If you know how to cook it, okra is not at all slimy.

If you use fresh okra, you should cut off the hard little cap. Get a sharp knife and carefully cut it cylindrically, following the shape of the little cone. Be careful not to expose the seeds, because then the mucus will be released. Wash them and dry them as much as possible. Spread them out on a baking pan, sprinkle salt and vinegar over them. Place them in the sun for a couple of hours. This treatment will dry them out somewhat and the ‘goo’ will almost disappear. You can then rinse the okra and cook them according to the recipe.

Instead of cooking the okra on the stovetop, you should bake it in the oven, and you won’t see any goo!

Frozen okra is not so slimy, but you can do the same thing with them after you defrost them. Some of the okra may still have the ‘cone’ covered by the hard exterior and should be carefully removed.

Just keep in mind that the vegetable must be kept intact without any tears or gashes, although there are some recipes where they use sliced okra.

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