Okra

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Okra, or lady fingers as it’s known in some parts of the world, has a bad reputation. If you cook it for too long it can get very slimy. In the right hands, however, okra can be a wonderful textural vegetable. The skin could be crispy or chewy and the seeds inside will just pop in your mouth.

I’d heard about in some cooking shows, but never saw one in Holland. A few years ago they would be in Chinese supermarkets for about 2 or 3 weeks in a year. These days, however, they’re around for far longer than that, giving me enough time to experiment.

I fried mine with some onions and tomato and added a mild curry sauce. The okra had a very mild, almost nondescript flavor, but it had a great texture. Like I mentioned earlier, the seeds inside will just pop in your mouth, unlike those of a pepper.

Okra: Fear Factor – 2 / Taste Test – 8

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