Okra (or okra) is a healthy and low-calorie vegetable widely used in Caribbean, Creole, Cajun, Indian and southern United States cuisine. It can be cooked in many ways, but the simplest solution is to boil it in boiling water. However, you must be careful not to cook it for a long time to prevent it from becoming too slimy. As soon as you can skewer it with a fork, it's best to turn off the heat and drain it. The slimy consistency can also be corrected by adding a few tablespoons of apple cider vinegar to the cooking water. Once ready, you can season the okra with butter, salt and pepper for an appetizing side dish.
Ingrediants
- 2 l of water
- 450 g of okra
- 1 teaspoon of salt
- Black pepper to taste
- 60 ml of apple cider vinegar
- 50 g of butter
Doses for 4 servings
Steps
Part 1 of 3: Prepare the Okra
Step 1. Rinse and check the okra
Wash it under cold sink water to remove any dirt or dust. Then dry it by dabbing it with a clean cloth, then trim it by cutting off the end with the stalk with a sharp knife.
Step 2. Transfer the okra to a large pot and submerge it with water
The pods must occupy a maximum of three quarters of the available space. Add only the water needed to submerge them.
A pot with a capacity of 3 liters should be fine
Step 3. Salt the water
It is important to salt the water to make the okra as tasty as possible. It will gradually absorb it as it cooks, becoming tastier. Pour a teaspoon of salt into the pot and then stir briefly to distribute it evenly.
Part 2 of 3: Cook the Okra
Step 1. Bring the water to a boil
Place the pot on the stove and heat the water on a high flame. Wait for it to come to a full boil; it should take 5 minutes or so.
Step 2. Pour the apple cider vinegar into the boiling water
Once the water has boiled, pour the 60ml apple cider vinegar into the pot. Do not mix in order not to interfere with the cooking process of the okra.
You can also use wine vinegar or lemon juice if you don't have apple cider vinegar at home
Step 3. Boil the okra until you can skewer it with a fork
After adding the vinegar, let the okra cook for between 3 and 5 minutes. After the first 3 minutes of cooking, try to pierce it with a fork. If it is already soft enough, you can drain it, otherwise take another attempt every 30 seconds until it is cooked.
Be careful not to overcook it or it will become slimy and soggy
Part 3 of 3: Complete the Preparation
Step 1. Drain the okra and return it to the pot
When cooked, move the pot away from the hot stove and then pour all the contents into a colander placed in the kitchen sink. After draining it from the water, return it to the hot pot.
Step 2. Add the butter and pepper to give it more flavor
Add 50 g of butter and a quantity of black pepper to taste. If necessary, you can also add more salt.
- If you prefer, you can use extra virgin olive oil instead of butter.
- In addition to pepper, you can also use some other spices. For example, turmeric, cumin, chilli or coriander go well with the taste of okra.
Step 3. Sauté the okra over low heat until the butter has melted completely
Put the okra back on the stove for 2-3 minutes (or until the butter has melted completely). Stir frequently to distribute the toppings that will make it even tastier.
Step 4. Put the okra on the plates
When the butter has melted and the okra is well seasoned, turn off the heat and place it on plates using kitchen tongs. Serve it immediately on the table to eat it hot.
If the okra is left over, you can transfer it to a Tupperware-type container and store it in the refrigerator for up to three days
Advice
- It is generally easier to find okra during the summer months.
- When fresh, okra is a nice bright green color, discard pods that have brown spots or imperfections.
