If you like okra but are not a fan of the mucilaginous goo that exudes from the stuff when you cook it, there is a red variety showing up at farmers’ markets that has considerably less goo, says Pat Hammond. Of course, the goo is the whole point if you’re making gumbo, but for deep-frying or curries, this might be just the variety for those who like the flavor of okra but are phobic of the texture.

Board Link: Red Okra

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