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Sat August 27, 2011
New Orleans, LA – In Bantu cultures, they call it gombo. In India ladies' fingers, and in our region's farmers markets you'll find several different varieties of what we call okra. Tastes differ for these beautiful and resilient plants. In southwest Louisiana farmers favor a longer variety called cow horn okra. Considering its size, the cow horn okra is surprisingly tender. Around here, farmers prefer smaller varieties. You'll hear them described as Creole okra. Most locals can't go long without a bowl of okra gumbo or smothered okra with tomatoes; however, I hear more market shoppers describe how they enjoy preparations that involve less time over a hot stove. For instance, consider a steamed okra salad: cane vinegar, coarse salt, and pepper. For WWNO, this is Richard McCarthy.