Monday, April 15, 2013

Okra

Okra plant. Pods clinging too long...they may get woody. Not all Brazilians like okra - slime is to blame - nonetheless, the rest of us is absolutely crazy about it. To avoid getting it slimmy, I heard you can add vinegar or lemon while cooking or washing, I am not sure. I do none of them. My strategy is to fry in hot oil, without stirring too much. Cutting into bigger pieces and patting washed okra dry also help. Okra goes well in a tempura, deep fried coated with corn meal, fried as potato chips, smothered with tomatoes, and combined with shrimp or chicken. We, country people, hundreds of miles away from the beach, eat smothered chicken with okra which is previously fried and added at the end (to avoid slime). Yeah, we can pickle okra too. I also eat it raw, sliced in diagonal, with soy sauce and drops of lemon. It can´t get any simpler.

No comments:

Post a Comment