GOMBA/OKRA/BAMYASI
Channel: slobomotion
Date: 2014-11-23

These are three names I know for okra.  African language, English, Turkish.

As a girl in Ohio, I had okra from a can with tomatoes.  Not nice.

Gumbo dishes often use okra ("gomba").  It has a bit of viscous fluid in it which can make a good thickener.

I clean and dry fresh ones, cut off the very tops, split them, then give them a dip in a beaten egg and put them in a bag or bowl or container of plain oatmeal to coat them.  I don't season them, but you could.  They fry easily (but take awhile, often) in a bit of oil and butter.  

Stella Parton, the American who does some nice country cooking cookbooks, suggests these for a hot meatless meal with mashed potatoes and plain sliced tomatoes.  

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