What to do with: Okra

Trying to convince people to eat a vegetable that contains something called mucilage may seem like a hard sell, but if prepared properly, okra is a unique pleasure that deserves a place in your summer meal rotation.

Just ask Mevan from the Market’s specialist tea store, Tea Drop. When asked if he liked the vegetable, he very quickly exclaimed “I LOVE okra”. Growing up in Sri Lanka it was frequently on the menu, sliced and pan fried with onions and spices. His teammate Pam also grew up eating it in Thailand, steamed and then dipped into a spicy shrimp paste based sauce - though her mum was much more of a fan of it than she was!

Originating in Africa, Okra has a flavour that hints at green bean and has spread to cuisines across globe including India, the Middle East, Japan and southern United States.

Where to find it and what to look for

Okra can be found at Frank’s Quality Fruit and Veg, Fruits on Coventry, Golden Dragon Asian Grocery and Sherif’s Quality Fruit and Vegies. Sherif, from the eponymously named stall, is a fan of the vegetable and currently sells two to three 12 kilo boxes a week, mainly to his Greek and Italian customers.

With their long, slender pods, Okra could at first glance be mistaken for green chillies, but are quickly given away by their ridged sides and jaunty little caps. As with many vegetables, the larger they grow the tougher they can get, so look for smaller, vibrant green pods that feel firm.

How to cook

The Wicked Witch of the West and okra have a few things in common: they’re both green and should keep away from water. If you want okra to be tender and unctuous rather than slimy, make sure you pat them dry after washing and initially cook at a high heat without adding water - think oven baked, pan/stir fried, grilled, or popped in the air fryer. After this you can then add any liquids - though they’re also delicious straight from the oven/grill tossed with salt, your choice of herbs and spices* and a wedge of lemon to squeeze over on the side.

Adding an acid (lemon juice, vinegar etc.) can also help with the texture, which may be one of the reasons why you’ll see the combination of okra and tomato (which is acidic) turn up time and time again. In Türkiye and Greece, okra and tomatoes are stewed with onions and lashings of good olive oil to make delicious vegetarian mezze or side dish, or add some beef like they do in Lebanon to turn it into hearty main stew. There’s also a plethora of Indian dishes that feature the pair, including this delicious okra and potato curry.

But if you’re a Wicked fan you’ll understand that, just like the Witch, we should learn to embrace okra’s true identity. For many, it’s their inherently slippery texture that makes okra so enjoyable.  In Japan sticky or slimy foods are called neba neba and are a revered texture - it’s not uncommon to see it paired in the same dish with other neba neba ingredients like natto (fermented soybeans) and nagaimo (a type of yam).  Try adding some okra next time you make a miso ramen soup or whip up this quick side to serve with steamed rice with honey soy chicken skewers from Emerald Hill Poulty.  

Okra dressed with soy and sesame seeds

Make a dressing with 1 tbsp soy sauce, 2 tsp of sesame oil, a pinch of sugar and a couple of teaspoons of toasted sesame seeds. Trim the hard ends off the top of 400g of okra and blanch in a pot boiling water for about 60 seconds. Quickly chill in a bowl of cold water, pat dry and then cut diagonally into two or three sections. Toss the dressing through and serve.

*Flavour combo inspiration:

• Indian: toasted cumin, mustard and sesame seeds, turmeric and chilli powder
• Middle Eastern: fresh coriander and parsley, garlic, ground coriander, fetta
• Cajun: smoked paprika, cumin, garlic, oregano, and fresh parsley

Or visit the team at Gewurzhaus  who’ll help you find your new favourite spice mix.