The okra pods beloved in the South are the young seedpods of a beautiful plant related to hollyhocks and hibiscus (okra blossoms are edible). Southerners know that okra can be cooked in two ways with distinctly different results. Whole pods, untouched by a knife, are steamed or sautéed for just 3 to 5 minutes. The pods emerge tender but still crisp and full of rich flavor. The pods are not gummy—repeat, are not sticky, slimy, or gummy. For a soup or stew, the pods are cut into thick slices so they can release their sweet mucilaginous ingredient for a natural thickening. The secret to superb eating is to choose pods no longer than your little finger. Pods should be heavy for their size, moist and plump, blemish free, with stems intact. Do not cook okra pods in an aluminum, iron, or unlined copper pot. Small pods and sliced large pods can be deep-fried.
Okra goes well with tomatoes, peppers, onions, garlic, seafood, ham, chicken, rice, hot sauce, curry powder, and a tangy touch of lemon, lime, or vinegar. Allow 4 to 5 ounces per serving.
