Okra, a Summer Staple With So Much to Share

Okra is a form of culinary training sure in sturdy, ridged pods. When ready with the proper methods, okra can tackle crispy, silky and stretchy textures few elements can replicate. Learning how to strategy okra in artistic methods — taking cues from its makes use of within the cuisines of Africa, Central and South America, Asia, and the Middle East — can broaden the complexity and flavors of your cooking.

In North America, recent okra is in season all through the spring and early summer season. When ripe, its pores and skin shines brilliant inexperienced (however may even vary from fuchsia to deep magenta) and the seed-filled pods really feel plump and agency. Fresh okra provides off a refined grassy scent, and is finest used inside a day or two of buy, because the pods can flip woodsy and fibrous shortly.

The finest means to strategy this glorious summer season ingredient is to discover the methods that underscore its finest qualities. When dredged in cornmeal or dipped in tempura batter and deep-fried, okra develops a crunchy shell that contrasts its trademark juicy inside. Quick high-heat roasting, searing or grilling achieves the crispness of a deep-fry whereas charring the okra’s pores and skin, which deepens its earthy taste.

Simmering okra for succotash, a dish that celebrates peak-summer produce, brings chunky slices to full tenderness. In the North Indian bhindi ki sabzi, one other one-pan mix, okra rounds are generously spiced and seared crisp. Grated or minced okra simmered in soups and stews lends physique and thickness to the broth. In Nigeria, this preparation is named “draw soup” as a result of it exemplifies the expression “long and drawn out.” Okra’s distinctive viscosity permits you to fairly actually stretch your soup from the bowl as it’s spooned.

In this breezy one-pan meal, seared okra and shrimp are completed with cilantro and lime juice for a pop of freshness.Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Finding pairings for okra is hardly a problem. Tomatoes, corn, bell peppers, chiles and every other summer season greens with a trace of acidity or a refined sweetness effortlessly match okra’s mildness.

Beyond produce, shrimp and okra are particularly fantastic collectively, as they stability one another’s finest qualities. In lighter soups, okra, with its barely bitter seeds, enhances candy and saline shrimp. In stews, they are often textural opposites: The shrimp stubbornly maintain their form whereas the okra’s absorbent pores and skin breaks down, making it a part of the broth.

In this fast one-pan meal, you’ll want — and can grasp — solely a single method: the proper sear. With a sizzling, oiled skillet, okra takes on a pretty toasted edge. The shrimp decide up the sazón sprinkled on prime, and each are cooked simply lengthy sufficient to find yourself tender. Finished with chopped cilantro and a squeeze of recent lime juice, the dish is bound to develop into a new summer season traditional.

To take pleasure in okra past its prime season, pickle it and improve its light taste within the course of. Or dry slices or entire pods in an oven or dehydrator for a crispy snack that may be topped with a number of salty seasonings. Both of those preparations, when saved correctly, enable you to prolong the lifetime of okra till subsequent 12 months’s crop is prepared.

Recipe: Sazón-Spiced Shrimp and Okra

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