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Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.)
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.) Pour the beaten egg(s) over the okra and stir gently until the rounds are coated. Add the cornmeal, salt, pepper, and, if desired, onion or garlic powder, stirring gently to coat.
It is sometimes cooked with tomatoes, corn, onions and hot peppers. In West Africa and in African-American cuisine, okra is used to thicken stews and soups. [86] In Gullah communities, cooked okra soup is prepared with "...tomatoes, and smoked meat served over rice." [87] Fried okra: Okra pods that have been sliced and dredged in cornmeal ...
Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia. Black-eyed peas are the norm elsewhere.
Instead of butter or olive oil, spread the cut side of the bread with semi-firm bacon drippings. Sprinkle with parmesan cheese and broil until toasted. Sprinkle with chopped parsley before serving.
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Other low-meat Southern meals include beans and cornbread—the beans being pinto beans stewed with ham or bacon—and Hoppin' John (black-eyed peas, rice, onions, red or green pepper, and bacon). Cabbage is largely used as the basis of coleslaw, both as a side dish and on a variety of barbecued and fried meats. [128]
2. Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter. 3.