Okra is a staple of the cuisine of the Southern United States, with fried okra being the most popular method of preparation.[1][2] Okra was first transported to the Americas by slave ships during the Atlantic slave trade.[3] The method of frying okra is believed to have roots in the Congo[4] or West Africa before being transported to the United States.[1] During the mid-19th century, fried vegetables and fritters became increasingly popular in the South which contributed to the popularity of fried okra.[5]
Fried okra is popularly served at barbecues and restaurants in the South, especially as part of a meat and three.[2] It is often consumed during the summer, when okra is in season.[6][7] It has been called "Southern popcorn".[8] The dish is associated with soul food,[9][10]Cajun[11] and Gullah Geechee cuisine.[1] It is included in the Oklahoma state meal, a menu based on the agricultural and culinary history of Oklahoma that is an official state symbol.[12]
Preparation
The basic preparation of fried okra is simple, requiring okra that has been dredged in cornmeal and fried.[2] The okra pods are cut into slices and then tossed or dredged in cornmeal before frying in butter[13] or vegetable oil.[14][4] Either deep frying and pan frying may be used.[1] More complex recipes involve dipping the okra in eggs or buttermilk prior to dredging in cornmeal or cornmeal and flour.[15][16][17][18] Another method of preparation calls for a cornmeal batter that includes beaten eggs. This batter may be seasoned with ingredients such as black pepper and cayenne pepper.[19]
Okra can become slimy when sliced.[20] Cutting the okra into small pieces before frying allows it to maintain a crispier exterior texture,[8] but results in a slimier interior.[16] Whole okra pods may also be fried.[21]
It is typically served as a side dish,[2] sometimes with a dipping sauce such as remoulade.[22][23]
