How to Eat Okra 8 Delicious Ways, According to Chefs

Unless you grew up eating okra , the vegetable can be intimidating to use. It's all thanks to its mucilage, a slimy substance that can be off-putting to some. However, when cooked properly, okra can develop a delightfully crisp and pleasant texture or be cooked until soft and melting. Even the mucilage can be put to good use, so long as you have the right approach. Here, learn how to eat okra and reduce its slime, according to culinary pros.

Que Rice, chef, founder of Cooking With Que , and owner of The Kitchen by Cooking With Que , a Detroit-based restaurant that offers cooking classes and culinary demonstrations

Celine Beitchman, chef and director of nutrition at the Institute of Culinary Education

What Is Okra? Okra is the young fruit pod of Abelmoschus esculentus, a plant that's part of the hibiscus family . It's native to Africa, though it grows in tropical regions around the world, including the southern United States. Other names for okra include lady's finger and bhindi.

: Although okra pods are botanically considered fruits, they're traditionally served as vegetables. Thus, you can find them among other vegetables in the produce section. When shopping for okra, look for bright green pods without any blemishes or discoloration. Pick pods that are small, up to 4 inches long, as suggested by the experts at Texas A&M University . Large okra pods tend to be tough and unpleasant to eat.

Taste and Texture You can eat okra raw or cooked. Here's how the taste and texture differ between preparations:

Raw: Raw okra tastes mild and grassy, similar to eggplant. It's also crispy with a slightly slippery interior, says Que Rice, chef, founder of Cooking With Que, and owner of The Kitchen by Cooking With Que, a Detroit-based restaurant that offers cooking classes and culinary demonstrations.

Cooked: The grassy flavor of okra deepens as it's heated. Quick-cooking methods will retain some of its crisp, while slow cooking makes it more tender. The cooking process will also cause the okra to release its mucilage.

How to Cut Okra Before eating okra, rinse it under cold water. Be sure to pat it dry with a clean towel or paper towel to remove excess moisture, which can increase sliminess, says Rice.

Next, follow these steps for cutting okra, as explained by Celine Beitchman, chef and director of nutrition at the Institute of Culinary Education:

Trim off the stems, which are inedible and too tough to eat.

To cut the okra into rounds, slice each pod into 1⁄2-inch thick coins.

To cut the okra into spears, slice each pod lengthwise.

Note that the more okra is cut, the more it will release its mucilage. That's because slicing okra into small pieces exposes more surface area, says Rice. If you want to reduce the mucilage, cut the okra into bigger pieces.

How to avoid slimy okra: Cook it using a high-heat method like grilling, roasting, or frying. The high heat will evaporate the moisture and make it less slimy, says Rice.

Here's how to eat okra in a variety of recipes, from side dishes to entrees:

Add it to gumbo: Okra is a staple ingredient in gumbo, a hearty stew found in Creole and Cajun cuisines. It can be made with different preoteins, including seafood and chicken , or can be vegetarian . When used in gumbo, okra releases its mucilage, which naturally thickens the stew, says Rice. It also lends a vegetal, grassy flavor to the dish, says Beitchman.

Use in stewed tomatoes: Give stewed tomatoes an extra punch of flavor by adding sliced okra. The acidity of the tomatoes will also help tone down the okra's slimy mucilage.

Cook a quick side dish: One of the quickest and easiest ways to eat okra is to saute it. Simply add sliced okra to a very hot pan with a little oil. Avoid overcrowding the pan, as you want each piece to get a touch of high heat, notes Beitchman. The okra will be ready in two to three minutes.

Make quick pickles: Add fresh okra spears to a brine of vinegar, garlic, dill, and spices, then store it in the refrigerator for at least four hours to make quick-pickled okra. "Pickling okra gives it a tangy bite and crunchy texture, [which is] perfect for adding to charcuterie boards or sandwiches," says Rice. The vinegar will also help break down the mucilage, making the pods less slimy.

Grill it: "Thread whole or halved okra onto skewers, drizzle with olive oil, and grill over high heat until charred and tender," suggests Rice. "The grilling method reduces sliminess and enhances the okra's smoky flavor."

Fry it: For a delicious snack or side dish, make okra fritters. "Mix chopped okra with cornmeal, eggs, and spices to form small fritters, then fry them until golden brown," says Rice. Serve the crispy fritters with garlic aioli or cottage cheese .

Add to salads: "Raw okra can be enjoyed in salads, where its crisp texture shines without the sliminess," notes Rice. Slice and toss it with halved cherry tomatoes, corn, red onion, and lemon vinaigrette for a refreshing dish.

Blacken it with spices: Slice okra into spears, then press the cut sides into your favorite blackening spice blend, recommends Beitchman. Next, cook the okra in a smoking hot cast iron pan or griddle, making sure to keep the cut sides on the pan. Cook for one to two minutes to char the spices, then flip and cook for another 30 seconds. "Enjoy blackened okra as a side dish or as finger food with a sour cream dip," suggests Beitchman.