The African name for okra is "gumbo," just like the beloved southern stew. If okra's gooey consistency has turned you off in the past, then this recipe is for you. Keeping the pods in tact and uncut minimizes the sliminess. Charring okra quickly, on high-heat, helps even more. This dish is the perfect smoky accent to a summer meal and is just as delicious, served cold, the next day. Try pairing it with Oldways' Black-eyed-Pea Salad or Potato Salad.
- 1 pound of fresh okra (keep the okra whole, uncut)
- bowl of ice water
- 1/4 of a lemon
- 1/4 teaspoon of olive oil for oiling pan
- 1 teaspoon sea salt
1. Boil the okra in a shallow pan of water until soft (3-4 minutes).
2. Submerge boiled okra in a bowl of ice water, let cool for 1 minute.
3. Rub a quarter teaspoon of olive oil onto flat skillet and heat on high until very hot.
4. Toss okra into skillet and let sizzle; spritz with lemon juice and a pinch of sea salt; check for blackening on the face-down side after about 2 minutes.
5. Once charred on one side, flip and blacken the other side.
6. Spritz with lemon and salt again on the unseasoned side.