Grown in South Carolina: Okra

Okra, or more formally Abelmoschus esculentus Moench, is a popular ingredient in Southern cuisine.

Its origin is disputed with West Africa, Ethiopia and South Asia, as the plant itself thrives in tropical and subtropical regions around the world and is highly tolerant to heat and drought.

The pod is first mentioned as a food staple in an account from 1216 by a Spanish Moor visiting Egypt. From there, okra spread through the Mediterranean and eventually came to the Americas via the Atlantic slave trade in the late 1650s. It has become a beloved addition to the Southern table in all forms: fried, roasted, boiled (as a thickener for soups and gumbo), dried, steamed, pickled and even thinly sliced and eaten raw.

Growing okra: Typically planted in the spring and again in summer (for a fall harvest), optimum germination condition is when the soil temperature is 70-95 degrees F. Okra can be grown in all soil types, although well-drained sandy loam and full sun is best for productivity, often continuing to produce pods until frost.

Okra is ready to harvest 60 to 70 days after planting, when pods are 2 to 3 inches long. Larger pods tend to get woody and are tough and fibrous.

Using okra: Fresh cut okra pods can be stored in the refrigerator for about a week. Smaller pods can be pickled or thinly sliced and tossed into salads.

Tame the slime: You can minimize the okra “goo” by keeping smaller pods intact, using them in stir-fried dishes. Adding a few drops of an acidic ingredient – such as lemon juice, tomatoes or vinegar – can balance the slime.

Embrace the slime: Okra has long been used as a thickener in soups and gumbo. Slice and use in tomato-based vegetable soup, along with corn, peas and beans.

You can even use the leaves: Wash and toss okra leaves in salads or saute them as you would dandelion or beet greens.

Celebrate: Mark your calendar for the upcoming event that salutes this Southern staple. The Irmo Okra Strut is Sept. 25-26 at Irmo Community Park, 7505 East View Drive. Musical acts include headliners Mothers Finest and Tokyo Joe. More information at irmookrastrut.com

Use a meat mallet to smash okra, starting at tip of pod and working toward stem. Place buttermilk in a shallow dish and yellow cornmeal in a second shallow dish. Season cornmeal with salt and pepper. Dip okora in buttermilk; dredge in seasoned cornmeal, shaking off excess.

In a large Dutch oven, pour oil to a depth of 2 inches. Heat oil to 350 degrees. Fry okra in batches, 2 to 3 minutes or until brown and crisp, turning once. Remove okra from oil and drain on paper towels. Salt and pepper to taste, serve.

Use it

In a Dutch oven, heat oil to medium high. Saute green pepper and onion until soft, about 5 minutes. Add garlic and okra and saute for 2 minutes. Add uncooked rice and stir to coat with oil. Add chicken stock, salt, black pepper and cayenne. Bring to a boil.

Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes.

Taste for seasoning, stir in shrimp and cook until shrimp curl and turn pink, about 5 minutes.

Work in batches: Melt 1 tablespoon of coconut oil in a large frying pan or wok over medium heat. Add half the okra and saute. Add half of the ginger, shallots, garlic and chili and saute until okra has browned, about 5 minutes. Remove ingredients from pan and repeat process with remaining ingredients.

Plate the okra, drizzle lime juice over okra and sprinkle on the toasted sesame seeds and cilantro. Add salt to taste.

This story was originally published August 25, 2015 at 1:04 PM with the headline "Grown in South Carolina: Okra."