Malvaceae (Okra)

Non-slimy Okra - Sue Reynolds
Stir-fried Okra - Robin Welch
Fried Okra - Nathan Varnum
Pickled Okra - Katherine Tharpe

Non-slimy Okra - Sue Reynolds
Non-slimy okra can be obtained by adding a teaspoon or so of lemon juice or vinegar to the gumbo or jambalaya in which it is cooking. I also find that if you simply cup off the tip and the top of the okra and cook it (in a casserole or soup) it is reminiscent of green beans with perhaps a bit more texture and flavor.

Stir-fried Okra - Robin Welch
Dry stir fry sliced okra in a wok for about half an hour, or until it starts turning black. It has it's own slime, you know, so no need to add olive oil. Toward the end, sprinkle in dried mince onion (it has to be dried, fresh doesn't work). You would not know you were eating okra. One of the best things I've ever tasted! Hint: Start with a LOT of okra. It gets littler.

Fried Okra - Nathan Varnum
I like 'em boiled or fried, although by fried I don't mean batter-dipped. No, the way to fry them is with a very little bit of corn meal with a very little bit of oil. It's great.

Pickled Okra - Katherine Tharpe
That's just the way my grandmother used to cook okra, and it's delicious, as long as the okra is young and tender. But my favorite way of eating okra is pickled, and served in a Bloody Mary.