How to Cook Okra: 14 Steps (with Pictures) - wikiHow (2024)

FAQs

Why do you put vinegar 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.

Viscosity peaks at neutral to alkaline pH, Preston said, which is why exposing okra to acidic ingredients, such as vinegar or tomatoes, tones it down. Some African cooks, she said, go in the other direction, adding baking soda (which raises pH to a more alkaline level) to okra soup to augment its thickening effect.

Picking okra should be done when the pods are 2 to 3 inches (5-8 cm.) long. If you leave them too long, the pods get hard and woody. Once you're done picking okra, store them in plastic bags in your refrigerator where they will last about a week or freeze the pods if you have too much to use.

Be careful to not overcook the okra, as this will make it slimy and mushy. For more tips, including how to season the okra after it's been boiled, read on!

Just like any fresh vegetable, okra should be washed and dried well before it is breaded, fried, and eaten. This is to remove any dirt, chemicals, and other bacteria the okra may have picked up.

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 Okra Slimy? Ngaru goes on to explain that the mucilage (which, yes, has the same root word as "mucus") "is made up of sugar residues called exopolysaccharides and proteins called glycoproteins, which increase once the heat is applied."

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.

Place okra in a saucepan; add enough water to cover the okra and salt to taste; bring the water to boil. Cover the pan and cook eight to 10 minutes or until the okra is tender. Drain well and, if desired, toss with a little butter. Season to taste with salt and pepper.

Step 1: Boil the okra

Place the sliced okra in a small saucepan, and cover with water. Bring it to a boil over medium-high heat, and reduce the heat. Let it simmer, uncovered, for 7 to 10 minutes or until the okra is tender.

Does okra need to be soaked before cooking? ›

The short answer is no, you don't have to soak it before cooking, but some recipes suggest soaking the okra in a vinegar mixture to reduce sliminess. 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.

In Indian cuisine where it is known as bhindi, okra is often fried, sometimes dipped in gram flour first to make crisp okra fries, or added to curries. The flavour of okra isn't really comparable with anything else but it is mild – whether you like it or not comes down to texture.

Okra water is an infused beverage made by soaking okra pods in water overnight. The drink is thought to offer health benefits like reducing blood sugar levels, supporting weight loss, and improving digestion.