Like many people, I’m not sure about okra. I’ve had it numerous times, but only liked it a few of those times. I just can’t convince myself to enjoy the slimy quality that okra is famous for.
One thing I’ve learned is that the sliminess can be mitigated by the cooking technique used to prepare the okra. A few years ago, we published a really terrific Seafood Gumbo recipe by Poppy Tooker in which she recommended frying the okra before adding it to the gumbo in order to keep the slime at bay. That trick really works, and I love the okra in this gumbo.
So it was with great interest that I read this post on Viet World Kitchen about grilled okra. It sounds like grilling is another slime-killer. Fresh okra hasn’t appeared in our Connecticut farmer’s markets yet, but when it does, I’m going to give this a try. In the meantime, if anyone out there has ever tried grilled okra and wants to chime in on whether it’s slime-free or not, please post a comment here.