GOMBA/OKRA/BAMYASI
These are three names I know for okra. African language, English, Turkish.
As a girl in Ohio, I had okra from a can with tomatoes. Not nice.
Gumbo dishes often use okra ("gomba"). It has a bit of viscous fluid in it which can make a good thickener.
I clean and dry fresh ones, cut off the very tops, split them, then give them a dip in a beaten egg and put them in a bag or bowl or container of plain oatmeal to coat them. I don't season them, but you could. They fry easily (but take awhile, often) in a bit of oil and butter.
Stella Parton, the American who does some nice country cooking cookbooks, suggests these for a hot meatless meal with mashed potatoes and plain sliced tomatoes.
Digital video recording, comments and annotations copyright 2014 Lisa B. Falour, B.S., M.B.A.
cutecatfaith.com
Dailymotion: LisaFalour
YouTube: SLOBOMOTION, CUTECATFAITH