The substances behind the slimy strings from okra and the gel from fenugreek seeds could trap microplastics better than a commonly used synthetic polymer. Previously, researchers proposed using these sticky natural polymers to clean up water. Now, they report in ACS Omega that okra and/or fenugreek extracts attracted and removed up to 90% of microplastics in ocean water, freshwater and groundwater.
Okra is amazing. You never really know the greatest of it, unless you’re in the south and grow up with it.
Fried okra alone with some ranch? Amazing
Okra with your fried steak and mash potatoes? Amazing
Okra with a side of hush puppies and cottage cheese? Amazing
So many options really. Throw it in the oven for a great snack. Healthy all around. Believe in Okra. It’s here to save the planet and I’m here for it.
Counterpoint: one piece of slimy okra from someone who didn’t know how to cook it will turn you off to it forever (in my case at least)
how do u cook it right? i wanna try it now
I found this on the german Wikipedia article (but not on the English one) to Okra but was to lazzy to translate it all so Deepl took over.
"When cooked, the pod releases pectin, a slimy substance that is suitable for thickening dishes. If you want to do without it, you can either blanch the okras in vinegar water for five minutes (first cut off the tip and remove the stem) and then rinse with cold water or soak them in cold lemon water for one to two hours before processing.
Another method of cooking the pods without producing mucilage is to cut off the stem only enough to leave the pod intact (or leave the stem intact) and cook the okras in the oven only until they are soft. They can then be mixed with other cooked vegetables, for example. The classic way is to mix the cooked pods with tomato sauce and garlic. "
You can’t. It’s always disgusting.
It’s a staple vegetable in Asia. Not its fault you never tried it cooked correctly.
Boil it, mash it, stick it in a stew.
I’m guessing by the recipes you mean Southern USA. I thought okra was from somewhere in Asia, but Wikipedia tells me it’s from East Africa (Ethiopia, Eritrea and “East Sudan” - which is kinda funny as there’s a Sudan and South Sudan).
In Asia, there’s what’s called Chinese, Vietnamese, and Thai okra, but those are actually in a completely different plant family than actual okra and closely related to squash. If picked while immature, they’re said to taste similar to actual okra. You can find them in Asian markets. They’re in the luffa genius and if fully grown, they’re used like sponges for scrubbing.
You had me at fried okra 😋 but lost me at ranch 😣
Proper homemade ranch, not that nasty Hidden Valley shit. It’s pretty great.