Mature okra is used to make rope and paper! (Avoid those old woody pods!).

Okra is excellent sautéed or fried. Very young, tender pods can be sliced, dipped in egg, breaded with corn meal and fried (a favorite here in the Southern U.S.). Sauté with corn kernels, onion and sweet peppers. Okra can also be steamed, baked, pickled, boiled or stewed. Because of its similar flavor, it can be used in place of eggplant in many recipes. Use it raw in salads. Avoid long cooking times unless you are making soups, stews or gumbo.

When the pods are cut, they exude a mucilaginous (thick and sticky) juice that is an excellent thickener for stews and soups, especially Creole Gumbo. The flavor blends well with acid foods such as tomatoes.

Remember that okra is slimy and sticky - it is supposed to be that way. If you object to this quality, don't eat okra. You can't get rid of this quality by soaking or overcooking. Accept it and like it. Or not.