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| Okra Plant |
It may be a tongue twister to quickly repeat the words "southern smothered" five times, but the smothered okra produced from this recipe is very pleasing to the palate--especially when prepared the old-fashioned way--Cajun style, and without tomatoes.
San les tomates is a French expression which means "minus the tomatoes".
Tomatoes and green peppers are acidic and they work to obscure the incredible natural flavors of the okra pods. They also weaken the nutritional benefits that this versatile vegetable provides. The cooking method for smothered okra is uncomplicated and painless, as I shall demonstrate.
Ingredients
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| Smothered Okra |
- 8 cups sliced okra (1 1/2 lbs.)
- 1/2 cup vegetable oil
- 2 slices of smoked bacon, cooked and crumbled
- dripping from 2 slices of cooked smoked bacon
- 1 medium white onion, chopped
- 1 tsp. garlic
- salt and black or white pepper to taste
Instructions
Using medium heat, add the vegetable oil and bacon drippings into a large skillet (use a stainless or aluminum skillet to maintain the okra's greenish color, a cast-iron skillet will produce a darker meal--still okay, though)
When the oil heats-up and begins to smoke, add the remaining ingredients and continue cooking, stirring occasionally, until the mucilage (slime) disappears (20 - 30 minutes).
Constantly stirring the cut okra is very important if you want to keep it from sticking to the bottom of the skillet. Bon appetite!
Constantly stirring the cut okra is very important if you want to keep it from sticking to the bottom of the skillet. Bon appetite!
Tomatoes and Cajun Cuisine
It was after Spain colonized Louisiana in 1763 when the value of tomatoes in Cajun-prepared foods became fashionable.
The Spanish colonists distributed tomato seeds among the settlements. The humble tomato was easy to grow and began to flourish in the rich soils of the Mississippi Delta. It became popular among the African slaves, Native Americans, Creoles, as well as the Acadian settlers, who began using the vegetable/fruit in a variety of prepared meals.
Louisiana’s history is colorful, to say the least. During the historical struggles of the New World, in less than 100 years, she succumbed to the empirical powers of France, Spain and the United States of America, which inevitably produced an overlapping of cultures.
It is reasonable to believe that there was a willing exchange of knowledge and skills about cooking and preserving foods among the New World settlers. We see evidence of this between Creole and Cajun styles of cooking. (Courtbouillion is one example)
The first Acadians did not (could not) grow these and other tropical and sub-tropical plants in the Canadian Maritimes. Nova Scotia's climate made it next to impossible to plant and gather many of the plant foods which are now considered part of Cajun cuisine.
Peppers and tomatoes, for example, need a warm climate to become fruitful and therefore could not be grown successfully in that region (Hardiness Zone 6b). It is also safe to assume that there were no seeds available in that region at the time.
It was not until much later, when the Acadians migrated to south Louisiana, when they began using tomatoes and peppers in their prepared foods. These add-in ingredients were never part of the original recipes, however.
Interesting Facts about Okra Plants
For thousands of years Africans have used okra as a valued food source and medication to treat a variety of ailments.
The plant may have originated in East Africa where it grew wild in the highlands of Ethiopia and it was cultivated along the Nile River Valley in Egypt. From there it made its way to the four corners of the world via traders.
Queen Cleopatra used the okra seed pods for food, and the mucilage as skin nourishment. Some speculate that was how she attained her radiant beauty.
It is a miracle the beauty and cosmetics industries are not all over this.It is understandable that with some folks the slime in okra is a turn-off. It may conjure-up visions of gooey monsters in those old flix like The Blob and Ghost Hunters. Nevertheless, according to the USDA, the benefits of okra are worth noting.
Raw Okra
Energy Carbohydrates - Sugars - Dietary fiber Fat Protein Water Percentages are relative to US recommendations for adults.Source: USDA Nutrient database
Health Benefits of Okra
- The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
- Okra's mucilage (the gooey/slime) binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
- Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming has no adverse side effects, is full of nutrients, and is economically within reach of most individuals, unlike over-the-counter drugs.
- Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
- Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.
- Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline and provides a temporary protective coating for the digestive tract.
- Okra treats lung inflammation, sore throat, and irritable bowel syndrome.
- Okra has been used successfully in experimental blood plasma replacements.
- Okra is good for summer heat treatment.
- Okra is good for constipation.
- Okra is good in normalizing the blood sugar and cholesterol level.
- Okra is good for asthma. Okra's vitamin C is an antioxidant and anti-inflammatory, which curtail the development of asthma symptoms.
- Okra is good for atherosclerosis.
- Okra is believed to protect some forms of cancer expansion, especially colorectal cancer.
- Eating okra helps to support the structure of capillaries.
- Some information shows that eating okra lowers the risk of cataracts.
- Okra is good for preventing diabetes.
- Okra protects you from pimples and maintains smooth and beautiful skin. We understand the reason why Cleopatra and Yang Guifei loved to eat okra.
There are other medicinal uses of okra, like its protection against trans fats.
Okra is easy to grow anywhere during the summer season in cold countries and throughout the year in tropical areas. You can even plant it in a container garden at the terrace in condominium buildings.
