Okura nattō

Many people stay away from okra because they are turned off by how slimy it gets when being cooked. Although okra slime can be a benefit when adding it to stews such as gumbo, the slime is hard to deal with in other dishes. Don't let the slime overshadow the health benefits of okra, which is an excellent source of vitamin C. Luckily there are ways to reduce the slime, either by soaking it in vinegar or slicing it and sauteeing it in pan.

  • 1 quart water
  • 1 cup cider vinegar
  • 1 lb okra
  • Paper towels
  • 1/4 cup oil
  • Sharp knife
  • Spatula

Soaking Okra

Fill a large bowl with 1 quart of water and 1 cup cider vinegar.

Place the okra in the vinegar and water mix and let them soak for one hour. The vinegar reduces the slime content in the okra.

Drain okra and pat dry with paper towels. Continue to prepare and cook as you planned.

Flash-Frying Okra

Wash and dry the okra thoroughly so that there is no moisture on the outside.

Heat 1/4 cup of oil in a skillet on high heat.

Slice the okra into even circles and add to the hot oil.

Stir constantly with a spatula so that the okra doesn't brown in the pan.

Continue stirring for about 20 minutes, until the okra pieces no longer stick to the spatula or each other. Use the de-slimed okra slices as you wish, or you can simply eat them as is.

  • Buy fresh okra when possible and always select okra that is bright green, tender and with no scars or bruises on them.


Fruits and Veggies Matter: Vegetable of the Month: OkraNational Public Radio; There's More to Okra Than Frying; Monica Bhide; February 2011Alabama Sierran; August on the Farm; Peggie Griffin; August 2010


AL; Readers Know their Slime; David Holloway; July 2009Food Network: 100 Okra Recipes