Content

• Ingredients
• To step
• Part 1 of 3: Preparing the okra
• Part 2 of 3: Cooking the okra
• Part 3 of 3: Finishing the okra
• Tips
• Necessities

Okra is a healthy, low-calorie vegetable often used in Creole, Caribbean, Indian, and more Southern dishes such as Canjun. While there are several ways to prepare it, cooking okra is one of the simplest. However, okra can become slimy when overcooked, so it's important to stop cooking once it's al dente. Adding apple cider vinegar to the boiling water can make it a little less slimy. Once you have added some pepper, salt and butter to the prepared okra, you have a delicious side dish for your next meal.

Ingredients

• 2 liters of water
• 450 grams of okra
• 6 grams of salt
• Black pepper to taste
• 60 ml apple cider vinegar
• 55 grams of butter

"For 4 servings"

To step

Part 1 of 3: Preparing the okra

1. Rinse and trim the okra. Turn on the cold water and gently run the okra under running water until all the dirt is off. Pat dry with clean kitchen paper and use a sharp knife to trim the stems to within 1/2 inch.
2. Place the okra in a large pot and cover with water. Use a pot that is large enough so that the okra does not occupy more than 75% of its capacity. Add enough cold water to just cover the okra.
   • A 3-liter pot is a good size for cooking okra.
3. Season with salt. Before bringing the water to a boil, it's important to season so that the cooked okra has as much flavor as possible. Adding salt to the water allows the okra to absorb it during cooking. Sprinkle 6 grams of salt into the pot and stir gently so that it is evenly distributed.

Part 2 of 3: Cooking the okra

1. Bring the water to a boil. Place the pot with the okra over a high heat. Let the water boil. This should take about 5 to 7 minutes.
2. Pour the vinegar into the jar. Once the water is boiling, add 60 ml of apple cider vinegar to the pot. Do not stir, as this can interfere with the cooking process of the okra.
   • You can replace the apple cider vinegar with any kind of vinegar or even lemon juice.
3. Cook the okra until al dente. After mixing in the vinegar, let the okra cook for 3 to 5 minutes. After 3 minutes, start testing the okra with a fork. When it is cooked enough, the cooking process is complete.
   • Be careful not to overcook the okra as it can become slimy and mushy.

Part 3 of 3: Finishing the okra

1. Drain the okra and put it back in the jar. When cooking the okra is done, remove the pot from the heat. Pour the contents into a colander to drain the water, then return the okra to the pot.
2. Add butter and pepper. Add 55 grams of butter and some black pepper to taste to the okra. If necessary, you can also season the mixture with some extra salt.
   • If you wish, you can replace the butter with olive oil.
   • Besides the pepper you can also add other spices. Turmeric, cumin, chili powder, and cilantro all go well with okra.
3. Cook the okra over low heat until the butter melts. Place the pot on the stove again and turn the heat to low. Let it boil until the butter has melted. This should take about 3 minutes. Stir regularly so that the okra is well covered by the butter.
4. Remove the okra from the jar and serve. Once the butter has melted and the okra is covered in it, turn off the heat. Use tongs to remove the okra from the jar and place it on a plate. Serve warm.
   • Store leftover okra in an airtight container in the refrigerator. It should stay fresh for up to 3 days.

Tips

• Fresh okra is usually available for purchase between May and September.
• For the best cooked okra, choose okra that is bright green and has no brown spots or blemishes.

Necessities

• Colander
• Paper towel
• Knife
• Big pot
• Wooden spoon
• Tang