Cooking with Bwog: Memories of Chamblee, Georgia
Welcome back to Cooking with Bwog. Bwog’s resident chef is doing a one-week tour at a Navy mess hall, but in her absence we present a full Southern meal, a recipe that was handed down for generations after this week’s chef’s family had forfeited all its Southern roots by moving to New England in the 1920s. Enjoy now, y’hear?
Fried Okra
1 package okra (shoot for 3/4 lb)
about 1/4 cup white flour
Vegetable oil
Okra can be obtained at West Side Market. This is frankly unbelievable, seeing as it is currently early March. Don’t take it for granted.
Okra gets a bad rap because most people haven’t had it cooked correctly. In fact, the one true way to make okra is to fry it, ridding it of the goopiness that damages its reputation in soups. Chop the stub ends off each piece of okra (not the pointy ends, though, which are delicious) and discard them. Slice the okra into 1/4″ thick pieces, lengthwise. Put it in a bowl with the flour, cover and shake. Read more…
Tags: chicken, cooking with bwog, the south
7 March 2008 @ 8:37 AM · 28 comments
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