Okra is often used in stews (such as gumbo in New Orleans and lamb stews in Africa), because the viscous juice it exudes helps thicken sauces.—Jacques Pépin
1/2 pound okra
1 cup distilled white vinegar
1 tablespoon unsalted butter
1. Remove and discard the stem ends of the okra, and slice it lengthwise into halves and then quarters. To eliminate some of the vegetable’s sliminess, mix it with the vinegar in a plastic bag. Leave for 30 minutes. Drain in a colander, and rinse well under cold tap water.
2. Bring 2 quarts of water to a boil, drop in the okra, and return to the boil. Strain in a colander, and refresh under cold water. At serving time, heat the butter in a skillet, mix in the okra, and saute gently until heated through.
Recipe © 2001 Jacques Pépin. All rights reserved.