Saturday, April 24, 2010

OKRA!

I have recently been part of an ongoing long-distance discussion about okra.  Okra...originally from West Africa (probably Ethiopia) and a major ingredient in many southern dishes.  It can be cooked in a variety of ways, but deep fry it to avoid the slimy goo. If you cook it for a long time, like in a gumbo, the sliminess is minimized and it is a very effective thickener.  Some people like it pickled...but I am not one of them.  Give me fried okra or none at all.  Although southerners tend to think of it as "ours" okra is used internationally in all types of cuisine. 

I don't know if okra cupcakes have been attempted before, but here is what I think one would look like. 










4 comments:

  1. Go Cupcake Kween...yes I now can swallow an Okra with you............wish I could take one with me and share a cafe with you on the Sqaure(Cafe Du Monde)!!!! Freeze me an Avatar and Okra for my return...LOVe YA!!!!
    and I agree the only other way to swallow these Lady Fingers...is DOUBLE_DIPPED, Fried, with TONS of Ketchup. LOL!

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  2. Hey, CK! (for those of you not blessed to have lived in the South, "Hey" is Hello)
    I agree that fried okra is indeed a delicacy. However okra gumbo and stewed okra are delicious as well, and don't have to be slimy. By adding an acidic ingredient like tomatoes you de-slime your dish. I know I'll never convince you and Lily J. of this, but it's true. By the way... is that a Visualize Whirled Peas cupcake? ;-)

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  3. Thanks for the okra support MacThrill...I have okra issues from childhood because my mother would sneak okra pods into our peas and butterbeans (like we wouldn't notice the slime). I do think gumbo would not be gumbo without the okra and I like the flavor it adds, but I admit that I pick out the pods from my bowl. Maybe I can find an okra therapist to overcome my slime issues!

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  4. BTW MacThrill...I have a Visualize Whirled Peas bumper sticker.

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