Welcome to the Blogging from A to Z Challenge! Each day in April (except Sundays) I’ll be posting about unusual and exotic foods.
I first tried okra in my mother’s Brunswick stew. She’d make it a few times a year, and it was full of chicken, corn, lima beans, and a new vegetable, okra. I can’t say I loved it, but I ate it.
Most people believe okra originated in West Africa or Ethiopia. It grows in tropical, subtropical and warm temperate regions around the world. The products of the okra pods are mucilaginous, which gives them their characteristic “goo” or slime when the seed pods are cooked. Okra can be cooked, pickled, or eaten raw.
Here’s a recipe for Brunswick stew with okra. If you haven’t tried it, this is a gentle way in.
So, would you eat okra?