3 Non-Slimy Okra Recipes (2024)

FAQs

How do you get rid of slime in okra? ›

One popular way to reduce okra's sliminess is to "soak it in vinegar for 30 minutes [before cooking with it], which helps to break up and dissolve the slime," says food scientist, food industry consultant, and author Bryan Le.

Slowly cook your overlarge okra into a gumbo or stew to soften their pod structure. The key here is to cut the okra into bite-size pieces, so the fruit (yes, okra technically is a fruit) is tender.

Cover with foil and bake 30 minutes. Remove from oven and stir well. Reduce oven heat to 300 degrees. Re-cover and cook another 1 1/2 to 2 hours, until okra slime has disappeared.

When you are ready to cook the okra, rinse it well under cool running water, then pat it dry with a towel or paper towel before cutting into it. To trim okra, slice off the top stem end where the okra was snipped off the plant. Make sure not to cut into the body of the seed pod and release the mucilage yet.

The thing some people dislike about okra—the slime—is part of what makes it good for you, too. The gel-like substance is rich in soluble fiber, known for its potential to lower blood cholesterol and be fermented in the gut. This promotes the growth of healthy bacteria that helps break down food and synthesize vitamins.

Trim the okra ends, then cut each one into 1cm pieces. Heat the oil in a large frying pan, then tip in the okra, keeping the heat relatively high. Shake the pan so the okra starts to fry on all sides. Fry for about 8 mins, shaking every now and then, and turning the heat down if you need to.

Arrange okra in a single layer on the prepared baking sheet. Drizzle with olive oil; sprinkle with kosher salt and pepper. Roast in the preheated oven until okra is lightly browned and tender, 10 to 15 minutes.

Pro tip: add a little baking soda to your okra if you want it to “draw” more.

If you eat okra for health benefit try to eat raw… sliminess is the benefit to lower blood sugar, choresterol, remove uric acid. I like to slice very thin, add lemon juice and soy sauce, mix well and munch it. Gumbo soup is also good.

Why is my okra tough and stringy? ›

Dear Maxie: All okra fruits turn hard or woody after five or six days from the bloom time. You need to pick every other day to avoid the problem. You cannot tell whether a fruit will be woody by its size. You can tell by how it looks (fat) and darker green.

To soak okra, pour 125ml (1/2 cup) vinegar into a bowl. Add 500g okra (the ratio of vinegar to okra is 125ml vinegar to every 500g okra). Turn the okra to coat. Set aside for 30 minutes to soak.

If it is very firm, the okra is very fresh. You could even snap the tip off. A bendy tip means the okra has been sitting around for too long. The okra's body should yield slightly—too hard means the seeds are very mature.

It's rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anticancer properties. Cooking okra can be simple.