11 Ways to Use Okra

Here's what we're not gonna do on my watch: slander okra. I'm sick to the teeth of stories like "How to Make Okra Less Slimy" and "The Least Slimy Ways to Eat Okra" that are predicated on the notion that the texture of okra is something that needs to be overcome rather than celebrated. Okra is a marvelously versatile vegetable that is beloved in cooking cultures from Ethiopia to Bombay to Tokyo to New Orleans, and everywhere in between. It deserves a commensurate level of respect. What some may denigrate as "slime" is the mucilage — or soluble fiber — that brings a slippery heft to gumbos and stews, and is used in traditional medicine around the world.

If that's not to your liking, okra can be eaten raw, pickled, fried, roasted, grilled, crisped to shards, or cooked an infinite number of ways that celebrate all that's special about this vegetable, and it freezes gorgeously to boot. What does okra taste like? That depends on how you cook it. In its purest form, the word "grassy" is often used to describe the flavor of okra, but I'd go with "green" (mostly because "vegetal" feels a little too pretentious, but you get the gist). But another beautiful thing about okra is that not only is it a textural shapeshifter depending on the dish, it also can be a blank canvas on which to feature your favorite spices, oils, proteins, rubs, vegetables, or just a hearty layer of fried batter.

Tempura-Fry Okra with a Dipping Sauce

Grill Okra with Seasonal Vegetables

Make Okra Gumbo with a Creole Culinary Legend