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Okra
Among of the most prominent vegetables of the South, okra pods commonly are cut into bite-size nuggets and deep fried or stewed with tomatoes. Their distinctive gooey quality makes them invaluable as a soup thickener – most notably in gumbo. Grits & Groceries, a rural restaurant in Belton, South Carolina, makes okra fritters and garnishes them with sweet corn relish. Bartenders crown Creole bloody Marys with pickled okra pods.
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One Response to “Okra”
cynthia browning
June 22nd, 2022
LOVE IT! I AM A NATIVE TEXAN. MY FAMILY HAS GROWN AND EATEN OKRA ALWAYS. IT GROWS FAST IN THIS HEAT SOMETIMES REQUIRING ME TO PICK IT TWICE A DAY! LIKE MY GRANDMA WE ROLL IT IN CORNMEAL AND FRY IT IN AN IRON SKILLET. IT IS VERY EXPENSIVE TO BUY AND VERY GOOD FOR YOU. A LOT OF PEOPLE DON’T LIKE IT SO MORE FOR ME !