Friday, May 12, 2006

Okra Facts

The flower that an okra pod comes from. (source)

YUM I loove okra. In America it's most popular in the South but it orginiated in Africa. It grows in warm tropical areas and is available year round (you can buy it frozen and most grocery stores)
.

Facts (form source)

  • When okra is cut, it has a slimy membrane on it's inside- (which is GREAT in gumbos)
(source)
  • Okra is called Lady Fingers in some countries
  • The Okra you and I eat is immature. If you were to let the okra fruit mature fully. it would be furry and hard.
  • Mature pods can be used to make ROPE!
  • Okra comes from the same family as Cotton
  • It's a FAT FREE food
  • Okra is a good source of vitamin C and A, also B complex vitamins, iron and calcium. It is low in calories, & a good source of dietary fiber.
Recipe















(source)

I know it's kind of the "norm" way to cook okra but it's a tried and true method.


FRIED OKRA

2 pounds okra
1/2 cup self-rising cornmeal
2 tablespoons self-rising flour
1 1/2 cups oil

Dash of salt and pepper
Wash and cut okra into 1/4-inch pieces.
Mix cornmeal, flour and seasoning.
Add okra.
Pour oil into a deep frying pan and heat to about 400 degrees F.
Fry until golden.

------------------------------------------------------------------------------------------------
Hi guys i just wanted to say
Have a nice weekend!
Don't forget to say Happy Mom's day to those special women in your life : )

PS. That's a happy mom's day to you mom- I know you love the okra too!!

3 comments:

Cara said...

can you make me this? it looks tasty!

Geraldine said...

This photo of the okra plant is gorgeous, amazing how even veggies can be beautiful, isn't it. Maybe that's one reason why I like being a vegetarian LOL!!! The recipe sounds great too. Hope you will try some from my cookbook when you stop by Veggies...again. Thanks for stopping by, Cheers, G :)

Anonymous said...

How sweet! I'm so happy you put up one of my favorite foods for Mother's Day.

I'm the luckiest mom in the world.