Okra is a well-known and delicious vegetable for some, while others dislike it or are unfamiliar with it. For me, okra is delicious and healthy, and I eat it regularly in the summer.
Okra originates from North Africa and Asia Minor and has been cultivated and used in cooking since ancient times. It can be prepared in many different ways, either on its own or as part of more complex dishes. Okra is characterized by its mucilage, which is used to thicken stews, broths, and soups. A popular okra soup is gumbo, typical of New Orleans in the United States.
It is precisely because of the mucilage that okra is disliked by some. However, this is one of the beneficial aspects of this nutritious vegetable, as the mucilage helps to soothe the gastrointestinal tract, and okra itself is very rich in fiber, which aids digestion. It is also rich in vitamins C and K, as well as magnesium and potassium. Overall, it is one of the most beneficial summer vegetables.
As I mentioned above, there are dozens of ways to prepare okra. Here I will share one of my favorite options, which is also super easy and quick to prepare—okra salad:
For one serving, you will need about 250 grams of raw okra. If you buy 500 grams, it will definitely be enough for 2-3 people. Keep in mind that it does not keep well, so do not buy in large quantities.
Wash the okra thoroughly and remove the caps. Keep in mind that okra has hairs that can irritate sensitive skin and cause itching. In this case, you can use thin household gloves.
Pour the okra, cleaned of its caps (some people serve it with the caps on), into a pot of boiling water (you can add salt) and let it blanch/steam for no more than 4-5 minutes. If you leave it for longer, it can become very mushy, and I like it firmer. It is best to check it with a fork, poking it from time to time, and decide when to remove it from the boiling water according to your taste. Then cool it slightly.
I season the blanched okra with salt, finely chopped dill, olive oil/vegetable oil, and vinegar with crushed garlic.
This is the perfect salad for the summer heat, and it is also a very good appetizer for rakia. There is no one who has tried okra prepared this way and not liked it!
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