This recipe for okra stew is adapted from one in Saveur magazine and is from Senegal. They credit it as a predecessor of Louisiana-style gumbo which makes sense to me, given how much of our Southern cuisine comes from African culture and the cooking of slaves. It takes a good while to cook, which is absolutely typical of West Africa food, but is well worth it. In Senegal, this would be made with eggplant, but I’m substituting the green beans from this week’s box.
Okra
Kaye’s Okra Fry Bread
Never thought I’d be sharing a recipe from Paula Deen, but this one is really good and will convert even those “I don’t eat okra” types. The recipe gives directions for cooking these little cakes in a skillet, but if you have a griddle, that’ll be even faster.
Roasted Okra, Tomatoes and Field Peas
Is there any chance you still have a tomato or two left over from last week’s box? This recipe is from Scott Peacock.
Curried Pickled Zucchini and/or Okra
Love this idea for a differently flavored pickle. Make it with the rounds of zucchini or the tiny little okra in today’s box, or both! The original idea came from seriouseats.com.
Fried Okra with Spicy Red Pepper Sauce
Does everyone know how to roast peppers? A quick way for just a few peppers is to do them right on the burners of your stove (if your stove is gas, of course). Just crank up the burner and put the peppers right on the grate. Turn them (with tongs!) as they char and blister. When most of the pepper has blackened, drop it into a paper bag and close the top. The peppers will steam and when they’re cool enough to handle, you can easily remove the skins. And the bonus is that your house smells like roasting peppers – yum.
Don’t have any smoked paprika in the pantry? Well, get some. It’s an amazing seasoning. In the meantime, regular paprika will do, or just skip it for today. You can find it at most grocery stores.
Sesame Okra
Last week, Mary Moore of Cook’s Warehouse, demonstrated two okra recipes at the Morningside Farmers Market. So glad to share them with you here.
Turkish Chicken and Okra Casserole
This recipe comes from Andrew Scrivani by way of The New York Times in September 2011. It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.” Smoked paprika makes its first of three appearances today.
Okra Soup
This Charleston recipe appeared in the May 2011 issue of Saveur. I could eat it by the gallon.
Bloody Mary Mix with Pickled Okra
I am so excited that we have all the makings of this recipe from our box this week. I was afraid I’d have to save this recipe for next year, but the tomatoes are back! This recipe is adapted from one demonstrated by Atlanta mixologist Lara Creasy at the Peachtree Road Farmers Market.
Sautéed Okra
Here’s an idea for your okra. It’s a recipe offered by Steven Satterfield of Miller Union last summer in a chef demo at the Peachtree Road Farmers Market. Like most of Satterfield’s recipes, it’s simple and it’s delicious.
Satterfield calls for the tomato to be peeled. You can use a paring knife to peel a tomato, or try his technique if you don’t mind boiling water to do the job: In a small pot or medium sized saucepan, bring some water to a boil. Place the tomato into the boiling water for approximately 60 seconds or until the skin bursts. Remove the tomato immediately and plunge into ice water. Peel the skin off then trim and dice into medium sized pieces.