Okra is widely used in Indian, Creole and Caribbean cooking. When cut, okra releases a sticky substance that thickens vegetable stews, curries and gumbos. Try it breaded with polenta and deep-fried if you prefer a crunch!
This is a traditional dish in the American South. Okra is dredged in seasoned polenta, then fried until golden. Worth a try if you can find fresh okra.
A wonderfully spicy vegan Indian dish. Asafoetida is used throughout India and South Asia, and available in Asian and Middle Eastern shops; it should be used sparingly.
The perfect comfort food. Hot, spicy and truly delicious! Chicken is simmered with smoked sausage, okra, green pepper and celery. Serve over rice. Perfect for the winter.
Okra works well with tomatoes in this Creole-inspired vegan side dish.
This makes a wonderful accompaniment to a spicy main dish. It is also good as a vegetarian main course for 2, especially when served with Indian-style pulse or lentil dishes and warm naan bread. Also known as ladies’ fingers or bhindi, okra is used extensively in Indian, Caribbean and South American cooking.