Brisbane Local Food
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I even got one of my non-gardening cousins to eat one raw on Monday and she liked it too.
Okra is the thickening the Cajuns use and they call it 'gumbo' (whether the resultant soup or the Okra itself I don't know). The Okra I see in the fruitshops is too big imo, I prefer em small and tender about 3 to 4 inches long. I've found that raw is OK but we prefer them shallow-fried either whole or in pieces and fried until just tender. I don't notice any difference in taste between the red and green.
I don't actually grow the green ones. I bought some green at the fruit shop years back and steamed them - super yuck. Put me off them I thought forever.
Elaine "encouraged" me to try growing these red ones and I really like them. You can cut them up in a salad, nice a crunchy, and I really like them added to stir fry and soup.
Making chicken soup as we speak with a heap of tender young fruit in it. I think they might help thicken a little.
Are these as gummy as the green ones?
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