Okra

Category: Cutting Terms
Submitter: Chef_Frank

Okra

- Introduced from Africa by slaves; resembles a large green chile with longitudinal ribs outside and many round, slimy, but edible seeds inside; okra should be small, not over two or three inches long. Pods should be firm, undamaged, and not at all mushy. Use small unblemished okra for soups and stews and to thicken gumbos.

Submitted on:  Wed, 09-Jun-2010, 23:15