10% off Single Item from Cooking.com

Boiled Okra is a a traditional staple in the southern communities, and has been a favorite in the African Amaerican Commuities I grew up in for years.  My moma used to prepared it on a regular basis.  She sometimes added a little variety by adding the okra to other vegetables for another unique creation. 

Submit A Recipe Submit A Site 2006 Calenders Are Here

Boiled Okra #1  8 c Water 1 lb Fresh okra; rinsed/trimmed 2 ts Salt 1/4 c Butter; (1/2 stick) In a large saucepan, combine water, okra and salt. Bring to a boil over High heat and cook 3-4 minutes or until okra is tender. Drain, then return okra to the saucepan. Add butter and cook over Low heat until butter melts and coats okra, stirring frequently. Serves 4-6. Boiled Okra #2  2 lb Fresh young okra 1 c Water 1/2 c Olive oil 2 ts Louisiana hot sauce 2 c Sauterne wine 2 ts Salt Wash okra well. Put olive oil in pot, then add okra. Pour wine & water over it & add  hot sauce & salt. Bring to a boil & then turn fire down & cook slowly until okra is tender. One thing to remember, leave a small portion of stem on okra. This keeps it from getting slickery. serves 8. Bolied Okra #3   2 lb fresh young okra  1/2 cup olive oil 2 cups Sauterne wine or dry white wine 1 cup water 2 tsp sauce 2 tsp salt   Wash okra well.Put olive oil in pot, then add the okra. Pour wine and water over it, and add Louisiana hot sauce and salt. Bring to a good boil, and then turn fire down and cook slowly until okra is tender