ROUSES_NovDec2020_Magazine_Pages

FARMER BURTON WHITFIELD HOUMA, LOUISIANA

When it’s sliced, okra releases a gooey, slippery, slimy juice, which Gulf Coast chefs and home cooks have used for centuries to thicken gumbo, soups and stews. But what if you want to use okra in a dish that doesn't require any thickening? Some cooks swear that soaking okra in vinegar for at least 30 minutes can reduce the sliminess. But if you’re pairing okra with tomatoes, there's no need for vinegar; the acidity in tomatoes takes on the task of reducing the slime level. You can also add lemon juice to okra for the same effect. And if you’re grilling or frying, you’re good, because quick, high-heat cooking helps reduce the gumminess.

Recipe on page 43

PHOTOS BY ROMNEY CARUSO

26 NOVEMBER DECEMBER 2020