It is definitely a Southern thang. My gramma (from MO Ozarks), could make cornbread and beans, was actually a great cook, but they have NO idea how to cook/steam rice. Okra was just a curiosity. Grits, same thing. Up that way, it was all meat and potatoes and UN-sweet tea. I remember being a little tyke, like 4 years old, downing glasses of un-sweet tea. Here, in SC, one must request "Un-Sweet Tea". The sweet tea here, can choke a horse.
I made the stewed okra & tomatoes tonight. I used one of my fresh off the vine third generation beefsteaks about 1 lb and fresh cut okra and two white garden onions also the eft over butternut squash from last night's dinner.
So good... My wife looked at me and asked "will you make a big pot of this to can for winter? I can just imagine how good it will taste on a cold winter night" I said to her - does a bear crap in the woods?
I cut mine up, spread it on cookie sheets and blanch in the oven. I set it on 350* and put them in for about 10 minutes. Then I package them in ziplock bags and freeze. The okra is super slimy when it thaws out and it makes the cornmeal stick even better than fresh cut okra. It makes the best fried okra!
Wow you never tried okra??? Congrats I don't believe I ever met someone who has never tried okra before but I don't get out much either -:lol
Wannabefree is so right... But I would like to add. If your gonna try it for the first time don't try that snotty whole frozen stuff you can get at the grocery store - unless your gonna toss it in a soup to thicken it up. If you try it alone you may just get turned off because it can be mighty nasty even to a guy who really likes okra - like me.
Put it on a baking sheet, sprinkle with cumin, a little chili powder, and lots of salt and pepper and bake it - or grill it. Even the semi-tough ones turn out tender and it's sooooooooooooo good! Of course, fried is pretty stinkin' good too! My favorite - is dehydrated!
we need a dehydrator. there are so many vegetables we could be dehydrating and using in soups. I'd love to have 40 Mylar bags full of dehydrated soup greens.