Passionateokraloverscravethisbrightgreen,heat-lovingvegetable,whetherfried,grilled,steamed,roasted,boiled,broiled,pickled,raw,whole,sliced,orjulienned.WithOkra,VirginiaWillisprovides“thekeythatunlocksthedoorofokradesire“tookraaddictsandnewcomerstothepodalike.Toppingeightfeet,withgorgeousbutter-yellowflowersthatripenintotheplant’ssignatureseed-filledpods,okrahasalongassociationwithfoodwaysintheAmericanSouth.ButasWillisshows,okraisalsoanimportantingredientincuisinesacrossAfrica,Asia,andLatinAmerica.Featuringgardeningtips,adiscussionofheirloomvarieties,andexpertcookingdirections(includingalistof“toptenslime-bustingtips“),Okrabrilliantlyshowcasesfiftydelectablerecipes:twenty-sixsoutherndishes,rangingfromSouthern-StyleFriedOkratoGulfCoastSeafoodGumbo,andtwenty-fourauthenticglobaldishes,fromMoroccanLambandOkraTaginewithPreservedLemonstoCubanPorkwithYellowRice,Okra,andAnnattoOil.
GRILLED SLICED roasted ASIA TWENTY STEAMED
