Okra is a popular, if not essential food in many parts of the “third world”–it is widely used in India, the Caribbean and West and East Africa, where it originated (it is thought to have originated in Ethiopia). In the southern states it is more common, but generally, it is minimally used in the US and Europe. I first came to know okra, or lady’s fingers as they are called, as I began experimenting with Indian cuisine (okra in Hindi is “bindi” and is always cooked to little nibbles of delicious perfection). More recently I have been enjoying this cold salad of grilled okra, fresh corn off the cob and heirloom tomatoes (inspired by/adapted from Bryant Terry’s Vegan Soul Kitchen).
In this recipe grilling the okra helps eliminate what okra in the US may be best known for: slimy insides. Use two wooden kebab spears to pierce each piece of okra to make it more manageable to grill and flip (see above photo).
1.5 pounds tomatoes diced
1/2 red onion, diced
1/2 jalapeno or habanero, de-seeded and minced
the juice of one lemon
1 pound okra pods, grilled and diced
3 large ears corn, grilled and
freshly ground pepper and salt!
Grill the okra until tender and browned. About 10 minutes, depending how hot the grill is. You can also “grill” the okra in an oven if need be. Then cut off the heads of the okra and the rest of the pod into 1/2 inch pieces. Grill the corn (or boil) and then carefully slice the kernels off the cob.
Toss all ingredients with the lemon juice, salt and pepper and enjoy!
Dude, I love okra! I’ve never grilled it, so I have to try that.