n our first edition of History That Binds, The Legacy of Okra , we explored how okra traveled across oceans, a symbol of resilience that binds Black culinary history together. We told the story of where okra comes from, rooted in the soil of Africa and cultivated through the ingenuity of our ancestors across the diaspora.
In our first edition of History That Binds, The Legacy of Okra , we explored how okra traveled across oceans, a symbol of resilience that binds Black culinary history together. We told the story of where okra comes from, rooted in the soil of Africa and cultivated through the ingenuity of our ancestors across the diaspora.
Now, in Carried Forward, we're celebrating where okra lives today—in our kitchens, our beauty routines, our homes, and our gatherings. This edition is about the everyday magic of okra: the crispy fried slices that disappear before dinner's over, the gel that defines your curl pattern, the slime that makes gumbo unforgettable, the centerpiece that sparks conversation at your table.
From all of us at EatOkra, this is our love letter to versatility. Just like our community, okra refuses to be put in a box. It adapts. It transforms. It shows up differently depending on what you need.
If you weren't a fan of okra before, it probably just means you haven't found what works for you yet. Maybe it's roasted until crispy, pickled with heat, or blended into a face mask. Maybe it's the way your grandmother makes it, or a way you haven't tried yet.
Trust us. There's an okra for everyone.
The EatOkra Team
Amethyst Ganaway
Chef and Writer
Recipes
Photo Credit: Brittany Conerly
4 appetizer sized portions
About 45 min
Equipment
Deep skillet, heavy bottomed pot, or deep fryer (I used a deep skillet) • Spider or spoon to scoop out okra • Bowls to mix • Food processor or a way to finely chop the pecans
Ingredients
Directions
If you are using frozen okra, lay out flat on a sheet lined with paper towels and a few more paper towels on the top of the okra and let thaw and slightly dry out in the refrigerator. If you are using fresh okra, skip this step. In a food processor, pulse pecans, cornmeal, 2 tablespoons AP flour, salt, pepper, and paprika until it forms a cohesive, fine dry mix. Set aside in a bowl.
In another bowl, beat your eggs until well incorporated and set aside. In your skillet, pot, or fryer, heat oil over medium heat. Take okra and toss into the dry mix, then the egg mixture, and then in the dry mix again. Add the additional 2 tablespoons of flour and toss again - your okra should have a wet, sticky batter covering the majority of the okra.
When the oil has come to temp, carefully place your okra into it with your hands ensuring the pieces don't stick together too much. Be sure not to overcrowd your pan, you want the okra to have room to move around with your spoon or spider so that everything fries evenly. Move okra around in the pan frequently, and fry for about 7-10 minutes or until golden brown. Carefully remove okra from oil, and set aside in a bowl or plate lined with paper towels to absorb excess liquid. I cooked my okra in two batches to ensure even cooking. Serve immediately.
KJ Kearney
James Beard Award Winner, community organizer and the founder of Black Food Fridays
Recipes
"This is my mum's second favorite recipe. She adores okra soup! The secret here is embracing the slime — yes, it's key! Don't let it scare you off; paired with pounded yam, it's absolutely divine."
TIP: Don't add salt after you've added your okra to the stew — it will break down the slime!
Makes 4 hearty portions
Ingredients
Instructions
1. Start by preparing the beef. Place the diced beef in a pot, add a pinch of salt and black pepper, and pour in enough water to cover the meat. Bring it to a boil, then reduce the heat and cook gently for 20-30 minutes, skimming any impurities off the top. Once tender, set the beef aside, reserving the stock.
2. While the beef is cooking, blend the tomatoes, Scotch bonnet, and half of one red onion until smooth, then set aside.
3. In a large pot, heat the palm oil over medium heat. Add the remaining red onion, finely diced, and cook until it softens. Pour in the blended tomato mixture, add the Maggi cube, thyme, smoked paprika, and all-purpose seasoning or chicken bouillon. Stir everything together, cover with a lid, and let it cook on medium-low heat for about 15 minutes.
4. Once the tomato sauce is ready, add the cooked beef and let it cook gently on a low heat while you prepare the okra.
5. Slice the okra into small circles. In a separate pot, add the beef stock and bring it to a medium heat. Add the sliced okra and bicarbonate of soda and let the okra cook for 5-10 minutes until it reaches a soft, slightly viscous texture.
6. Before adding the okra, taste the stew and adjust the seasonings if needed. Then, add the okra to the pot with the meat and tomato stew, stirring everything together to combine.
To help honor okra and the history and diaspora it binds, we powered an event featuring Anna Cobb, the visionary behind O'kra Sparkling Water, and Anthony Edwards Jr., Co-founder & CEO of EatOkra at the Museum of Food and Drink in Brooklyn—a discussion around how our ancestors' wisdom is still feeding us today, literally and figuratively. Stay tuned for the recap!
