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Okra is an highly rich plant and , if you choose to develop it , you ’ll enjoy the fruits of your undertaking all year around ! Let the winter weather inspire you to try okra in a dissimilar path — dehydrated and ferment .
The following is an excerpt fromThe Whole Okraby Chris Smith . It has been adapted for the web .
( Photograph curtesy of Chris Smith . )
I prepared a dried version of Carriacou callaloo with ground ochroes, ground parched sesame, and peanuts, served over rice.Photograph courtesy of Peter Taylor.
Dehydrating
Dried gumbo is making middling of a comeback as a mod snack food ( but not , sadly , as an constituent in cooking ) . Freeze - dried okra pods are crunchy and slightly addictive . A bag of okra chips is really light — a couple of ounces at most — but it was n’t until I made my own that I realized how much okra is be in each bag . In my own experiment , approximately 2 pounds ( 907 guanine ) of fresh okra plant yields about 4 ounces ( 113 gravitational constant ) of chips . That ’s quite the reducing through wet loss !
I ’ve made my own whole - cod okra scrap by seasoning the pod with a small oil , salinity , and spice and then roasting them in the oven at 500 ° F ( 260 ° C ) for 20 moment and then 170 ° F ( 75 ° C ) for about 2–3 hours ( with the door propped open).When properly dried , the chips are a crunchy bite with pot of flavor that holds up well when you store them in a sealed jar .
I ’ve tried various method of dehydrating okra . I care slice the pods thin and crosswise — it take more time to set up the slices but less prison term to dehydrate . The tiny dry out okra star take well into a jar , and I add them to soups through the winter . desiccate the pods whole take longer ( 12–16 minute ) , so I tend to do this only when I ’m making dehydrated okra snacks . I’ll oil and season the pod in much the same room I ’d make chip in the oven , sometimes with chili powder for spice , or rosemary and thyme so Emily will eat them .
I set up a dry out version of Carriacou callaloo with background ochroes , ground sear sesame , and peanuts , wait on over Elmer Rice . Photograph courtesy of Peter Taylor .
The difference is that I skip the super - hot oven and just let them dehydrate at around 135 ° F ( 57 ° C).The end ware is a mixture of brittle crunchy pods and delicate chewy ones ( bet on the original size ) . They are surprisingly habit-forming . A dear compromise between thin rings and whole cod is to snub the pods in half lengthwise . This dramatically reduce the cutting time and dry out clock time , and there are hatful of recipes where lengthwise - slice up okra is prefer .
One traditional preparedness of dry fuel pod is to thump them into flour to add to various dish as a flavour and thickening agent . “The pound ironic okra has roots all the way back to West Africa , ” Chef BJ Dennis told me . One report states that in Nigeria , lady’s-finger pods are sun - dry for three days and then stored in baskets and corpse pots . The dried Abelmoschus esculentus is ground as needed , using a trench mortar and pestle .
The Gullah Geechee have maintained many of the West African culinary custom , “ formulate a form of Creole southern cooking , ” tell a report by the National Park Service on keep the Gullah Geechee Corridor . In the Sahel region of Africa , the pounded okra pod flour is used in the cooking of couscous , as it prevents the granules from sticking to one another . And I ’ve find that dehydrating and grinding overgrown fuel pod into flour is a great way to make use of pods that are usually deemed inedible . I keep the pod flour in jolt and add it to all sorts of things include veggie cake ( for its sticking king ) , soup ( for its thickening effect ) , and rice and couscous ( for its flavour ) .
Fermented Okra
by Sandor Katz
Makes 1 quart jar
I really savour fermenting food because of the exemption it allows . you may pretty much submerge any veg or spiciness mix in a table salt saltwater and create something tasty . Sandor Katz , author ofThe Art of Fermentation , is my fermenting hero , and to come across he have it off slimy okra was a limited bonus . This formula mould in a 1 - quart jar , but you may descale up and ferment in a larger jar or a ceramic earthenware jar . The length of zymosis is subjective and qualified on temperature , but anywhere from 3 24-hour interval to 2 weeks is normal . you could substitute other flavourer for the Anethum graveolens , garlic , or peppercorns if desired .
This ferment watercraft packed full of okra and spices just needs topping off with brine . sour vas like these come with stones to keep the okra submerged during fermentation . Photograph curtesy of Chris Smith .
Ingredients
1 pound ( 453 g ) small tender okraA few unused chili pepper ( optional)2 tablespoons any form of Anethum graveolens ( impertinent or dried leaf or seeds , or a flowering head)1–2 heads garlic1 twinge whole black-market peppercorns1½ tablespoons sea salt
Procedure
Recommended Reads
Homemade Kvass : Ancient Fermentation
Okra Marshmallow Delights
The Whole Okra
A Seed to Stem Celebration
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