A thick southern stew. Each region has its own variation. It is very much like curry recipes - as no one makes better gumbo than......my momma, grannie....you get the idea. IMHO the gulf coast makes the best gumbo - but now I have opened a whole can of worms........
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I'm a little late in replying to this, but I'll put it here in case someone else has the same question.
I don't care much for okra all by itself-- but I like to add some when I make a pot of vegetable soup. The "slimy" factor helps thicken the soup a little and then the okra itself isn't slimy any more. If you have extra, you can freeze it (I clean it, slice it, and freeze it spread out on a small cookie sheet covered with wax paper. Then once it's frozen, put it in a ziplock bag.)
Ruth in Cookeville, TN Central Time Zone
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I got a produce basket from a local farm and it contained Okra. I have never eaten or cooked Okra. I have heard the texture can be pretty slimy so not sure about that. Should I try iy or give it away to someone who will truly enjoy it?
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