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gumb-OH!

by Chef Justin Timineri Florida's Culinary Ambassador

Okra has always been a popular vegetable in Southern cuisine. “Gumbo” is derived from the word gombo, which in the West African dialect means okra. Both the word and the plant come from Ibo territory in Nigeria, at the inside corner of the continent where West Africa turns south. This okra plant grows 5 to 10 feet tall or higher.

Despite its popularity south of the Mason-Dixon Line, okra has been slow to catch on in most other parts of the country. Why? It has something to do with the slippery, slimy feel often associated with okra. This “slime” is directly related to the sticky, juicy substance hiding inside the capsule of the okra pod, which tends to turn off a lot of people. When chefs talk about cooking okra, we mean its narrow, pointed, gooey seed pods, best picked at 2 to 4 inches, before they reach full maturity. It is recommended you select small, young okra pods, because the smaller ones are typically the most tender. The smaller the pods (less than 3 inches and preferably closer to 2 inches) the better. Larger okra pods may be over-matured and tough. Okra should have a fresh, clean appearance, with a good green color. The caps should be light in color, as a darker cap is a sign that the okra has been stored too long. Avoid okra that looks shriveled, dry or decayed. Keep okra cool and store it, unwashed, in a plastic bag in the refrigerator’s vegetable bin. It should last for three to five days when stored in this manner. Okra also is ethylene sensitive, so keep it away from ethylene-producing foods like apples and pears.

Okra is low in calories, but high in vitamins A and C, as well as calcium, iron and protein. Properly prepared, it is delicious and not at all slimy. Americans rank okra as one of their least favorite vegetables. Apparently they haven’t tried whole okra sautéed in olive oil, pickled okra or—even better—a big pot of tomato, onion and okra stew.

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Florida Gulf Shrimp and Okra Gumbo

INGREDIENTS:
2 pounds medium Florida Gulf shrimp,
peeled and de-veined
1/2 cup olive oil
2 pounds chopped Florida okra
1 Tbsp. tomato paste
1 Florida tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
1/2 cup chopped Florida celery
1/2 cup chopped green Florida bell pepper
6 cups water or low-sodium vegetable stock
1/2 cup chopped green onions
Kosher salt and pepper, to taste
Cayenne pepper, to taste

Season the shrimp with salt, pepper and cayenne, to taste, and set aside. Heat the oil in a large pot over medium heat. Add the okra and sauté for about 12 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper. Sauté for 15 more minutes. Add the water or stock and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 6 more minutes. Finally, add the green onion to the soup and stir thoroughly. Serve with rice.

 

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