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’ Cold Black-Eyed Pea Salad or Potato Salad.
1 pound of fresh whole okra
bowl of ice water
¼ teaspoon of olive oil for oiling pan
¼ of a lemon
1 teaspoon sea salt
An Oldways recipe.
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