Okra revisited - Quincy Herald-Whig | Illinois & Missouri News, Sports

Okra revisited

Updated: 1/16/2014 4:25:48 PM
© Ganda Suthivarakom / Bonnier © Ganda Suthivarakom / Bonnier
  • Past stories from SaveurMore>>

  • Guide to horseradish

    Guide to horseradish

    Check out these tips for buying, storing, and cooking fall horseradish, plus some favorite recipes for horseradish.
    Check out these tips for buying, storing, and cooking fall horseradish, plus some favorite recipes for horseradish.
  • Nostalgia is an ingredient

    Nostalgia is an ingredient

    First impressions count. Let them guide you in the kitchen.
    First impressions count. Let them guide you in the kitchen.
  • Rediscover German food

    Rediscover German food

    With the 50th anniversary edition of Mimi Sheraton's seminal and still-relevant classic The German Cookbook, there's no better time to get (back) into German food.

    With the 50th anniversary edition of Mimi Sheraton's seminal and still-relevant classic The German Cookbook, there's no better time to get (back) into German food.


By




It's hard to say exactly when I fell in love with okra. 


I grew up in Lagos, Nigeria, where the viscous vegetable claimed a regular spot on our dinner table. It stars in a spicy, savory side dish called ila asepo, a soup strewn with chunks of meat, dried shrimp, tomatoes, and peppers. 


Years later, when I moved to Atlanta, Georgia, to become a pastry cook, I encountered many fascinating riffs on the familiar green pods.


Here, okra came to the table battered and deep-fried, preserved in spiced chutney, roasted whole, and added to thick gumbo.


But my absolute favorite use of okra came in the form of fritters, fried until golden and crisp and served as a cocktail nibble.  The cornmeal lends the tender okra a nice crunch as well as toasty flavor.


This recipe elevates the toasty crunch of the Atlanta fritters with elements from the okra soup I enjoyed as a kid — chopped onions, pungent dried shrimp, and spicy stewed tomatoes.





© 2014 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow
All content © Copyright 2000 - 2015 WorldNow and Quincy Herald-Whig. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service and Mobile Privacy Policy & Terms of Service.