Each summer, when okra arrives at the farmers market, you’ll find pods ranging from bright green to deep purple, all with the vegetable’s characteristic ridged shape and distinctive, snappy texture. As it cooks, it releases a viscous substance that can make it pleasantly silky or, depending on your point of view, decidedly slimy. Whichever way you see it, though, that quality has made it a useful and beloved ingredient, especially when used as a natural thickening agent.
Native to the African continent, okra has become a staple crop in the cuisines of West Africa, Southeast Asia, the Caribbean, and the American South, where it’s been stewed, fried, pickled, stuffed, and added to dishes for centuries. Here are some of our favorite ways to cook with it.
Cou-Cou and Flying Fish
Okra and its reserved juices are essential to the Barbadian national dish. The pods are cooked with garlic, onion, and thyme, then stirred into cornmeal before the cou-cou is shaped and topped with stewed flying fish and a rich vegetable gravy. Get the recipe >
Zanzibar Squid Curry
Gently simmered squid and sliced okra pods make an excellent pairing in this fragrant stew from the islands off the coast of Tanzania. The pods soften along with carrots, bell pepper, tomatoes, and aromatics in a rich coconut milk broth, then the whole dish gets a bright finish of lime. Get the recipe >
Lamb Mafé
In this Senegalese peanut stew, okra is more than just another supporting vegetable. Instead, it helps make the peanut sauce velvety and creamy without having to add any flour. Slow-braised lamb, carrots, and cabbage make it a substantial one-pot meal, but if lamb isn’t your thing, feel free to sub in another meat, or make it fully vegan by adding tofu instead. Get the recipe >
Red Snapper Sinigang
Okra is right at home in this Filipino sour soup, where its slippery texture plays nicely against crisp vegetables and a light, tangy tamarind broth. Get the recipe >
West African Peanut Stew
Inspired by Malian maféand Ghanaian groundnut stews, this savory braise from Dr. Jessica B. Harris combines tender chicken with peanut butter, tomatoes, eggplant, okra, and hot chiles for a hearty stew with plenty of depth and heat. Get the recipe >
Sindhi Kadhi (Pakistani Vegetable Curry)
A colorful mix of vegetables fill this tangy stew from southeastern Pakistan, with okra, eggplant, cauliflower, and lotus root tucked into a savory chickpea-flour-thickened sauce. Tamarind lends a tart brightness, while cumin, fenugreek, asafoetida, and curry leaves bloomed in oil add warmth. Get the recipe >
Sri Lankan Fish Curry With Eggplant and Okra
A fragrant coconut milk sauce gets its depth from tamarind, curry leaves, and a blend of toasted spices. Meaty pieces of fish, silky eggplant, and okra make this a satisfying meal served over rice, or alongside dosas or naan for dipping. Get the recipe >
Bhindi Masala (Okra Stir-Fry)
Okra gets the starring role in this Pakistani stir-fry, where the pods are shallow-fried and cooked until lightly crisp before being tossed with stewed tomatoes, onions, garlic, ginger, and plenty of spices. Get the recipe >
Maison Premiere Gumbo
This recipe from chef Jacob Clark of Brooklyn’s Maison Premiere uses okra alongside a deeply browned roux to build up the rich, hearty texture of this seafood stew packed with crab, shrimp, oysters, and andouille sausage. Get the recipe >
Duck and Andouille Gumbo
Chef Justin Devillier uses duck legs and rendered duck fat in this rich gumbo, where the meat stays tender through a long, slow simmer. A full pound of sliced okra cooks alongside the duck and andouille, lending its characteristic texture to the dark, savory stew. Get the recipe >
Soupoukandia (Okra and Seafood Stew)
In this Senegalese stew, okra cooks down with seafood, eggplant, chiles, and palm oil until it lends its natural thickening power to the broth. The result is a hearty stew with a lush texture. Get the recipe >
Caribbean-Style Sautéed Okra
Okra cooks with tomatoes, onion, garlic, and a Scotch bonnet chile, then gets a bright finish from coconut and lime. A quick sauté keeps the pods pleasantly firm while letting their earthy flavor shine. Get the recipe >
Spicy Pickled Okra
One of our favorite ways to prepare okra is to pickle it. The acidity helps break down the pods’ mucilage while keeping them crisp-tender. In this preparation from Jacob Clark of Brooklyn’s Maison Premiere, okra is brined with garlic, chiles, thyme, mustard seed, and Cajun seasoning for a puckery, lightly spicy snack. Get the recipe >
Stuffed Okra
In this simple Indian preparation from Madhur Jaffrey, whole okra pods are filled with coriander, cumin, chile, and tangy amchoor, then slowly fried with thinly sliced onions. Get the recipe >
Chicken and Sausage Gumbo
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, gravy-like texture. A pinch of filé powder (made from dried sassafras leaves) further thickens and enriches it. Get the recipe >
Commander’s Palace Shrimp & Tasso Henican
This New Orleans classic pairs shrimp stuffed with tasso ham with a rich cream sauce spiced with vinegary hot sauce, sweet-tart red pepper jelly, and pickled okra and onions. The tangy, crunchy okra cuts through the richness of the dish. Get the recipe >
Canh Chua Cá (Sour Fish Soup)
This Vietnamese soup gets its signature sweet-and-sour flavor from tamarind and pineapple, with okra, tomatoes, and bean sprouts adding color and texture around tender pieces of fish. Fresh herbs and chiles finish the light, fragrant broth. Get the recipe >
Fried Chicken and Andouille Gumbo
New Orleans chef Donald Link’s rustic gumbo fries chicken until golden, then uses the frying oil to make a dark roux. Okra is cooked separately until slightly crisp before being stirred into the pot with the aromatics, shredded chicken, and tasso ham. Get the recipe >
Okra Soup
A Lowcountry favorite, this simple preparation puts okra pods front and center, with tomatoes, bacon, onion, and celery playing supporting roles. As the pods slowly cook, they soften into the broth, giving it a naturally thick, velvety texture. Get the recipe >
Creole Okra Gumbo
Unlike many roux-thickened gumbos, this Creole version relies on okra and tomatoes to give body to the stew. The okra is browned until slightly crunchy before being stirred into a pot of slow-cooked chicken, tasso ham, and tomatoes. Served over rice, it’s a hearty, filling meal perfect for a crowd. Get the recipe >
Sambar (South Indian Vegetable Stew)
This aromatic South Indian stew is made with yellow pigeon peas, tamarind, and whatever vegetables are on hand. Here, okra simmers with potatoes, carrots, tomatoes, and drumsticks, then the whole thing is finished with a fragrant tempering of mustard seeds, curry leaves, and chiles. Get the recipe >
Smothered Okra
A Louisiana summer favorite, this slow-cooked okra is stewed with tomatoes, bacon, and the Holy Trinity of Cajun and Creole cooking (bell pepper, onion, and celery) until tender. The long simmer lets the okra’s natural thickening agent meld with the tomato-rich sauce. Get the recipe >
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