Grilled Okra
A cure to the (in)famous slimy texture
If you have written off okra as some gross slimy creature, you are missing out. Look for freshly-picked, small, firm pods. Grilling them whole on a searing hot grill as quickly as possible is the key here.
Okra
Hibiscus esculentus
I have found that the obstacle that people run into with okra is the slime factor. The pods are highly mucilaginous and it is this feature that makes them so wonderful to thicken soups and stews. However, outside of the realm of soup, this quality can gross highly-sensitive-to-texture people out. I get it—AND, there are ways around this if cooked properly. While deep-fried is usually the go-to cooking method, I would love to introduce some other strategies to offset the plant’s slime potential.