Whole okra, steamed, salted and dipped in butter.
Steamed Okra
Many, if not most of us of a certain age in the South, love our okra, but right up front y'all, there are true haters of okra out there.
The second you share something with okra on social media they show themselves for sure.
Those of you who are among them will certainly not be interested in this post at all, and really, those of us who love it really don't need you to let us know! We get it.
I can tell you for certain there are more of us than there are the haters, and we pretty much love it anyway you fix it. I happen to be one of them and this post is for all of us.
We use it regularly in gumbo here in the Deep South and even folks who aren't real fond of it, consume okra in a gumbo without blinking an eye.
A seafood gumbo made with a dark roux, a rich shrimp stock, the Trinity of vegetables, tomatoes, andouille and shrimp, crab and oysters.
We smother it with tomatoes...
A southern favorite, okra is sliced and cooked in bacon drippings and Vidalia onion, garden or canned tomatoes and a can of Rotel tomatoes for a little extra kick.
...make fritters and we stick it in succotash.
Basic lima bean and corn succotash gets a boost from summer bounty with the addition of sweet Vidalia onions, fresh tomatoes, bell pepper, okra and some smoked meat.
We roast it, toss it in salads and we pickle it, and of course, one of the top favorite ways we eat it in the South is fried.
Sliced okra is dipped in buttermilk and then dredged in a lightly seasoned mixture of cornmeal and flour, then deep fried to crispy perfection.
You'll find that dish at most restaurants and buffets, all across the South and even my husband likes it fried this way, but one of the most favored fried okra in the South is this one.
And then of course, many of us who love okra, well... we also boil or steam it in all it's slimy, gooey glory.
And we love it.
If you love boiled okra, but haven't ever tried it steamed, you'll find it to be a little less gooey than the boiling method and it's now my preferred way to make it.
Here's how.
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