Think of okra as the South’s überveggie. You can eat it stewed, fried, grilled, baked, stuffed, smothered, curried, in succotash or gumbo. Customers at Bourbon House Seafood & Oyster Bar in New Orleans enjoy pickled okra alongside their po’boys. Texans use it to gussy up their dry martinis. Naturally, the drink is called the okratini.
Okra is kind of like shrimp, in that you can do so many different things with it. However, it's obviously best when it's fried.
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