Okra seems to be one of those things that you love or hate, and to my surprise, there are many haters out there – “It’s too sliiimmmyyy” is the usual complaint. Well, I say – “You have to know how to cook it” – ’cause I don’t like slime either, but I do like okra!
I was quite fortunate as a kid to have my grandfather living behind us on his own large piece of property here in South Florida. Papa was a sharecropper for much of his life (in Georgia), and so having a garden was something he just did, naturally, every season, into his 90’s. He loved growing okra, which he called “okry,” and always had quite a substantial crop. My Mom would make an okra stew – which I don’t think I ever ate as a child, but it is one of my favorite ways to eat it now. (See recipe links below). I brought it to a family potluck dinner where my siblings (as adults) told me they were all dreading an okra dish and guess what? They loved it!
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