I am an okra missionary. I love okra. Okra lovers passionately love okra in all manners of being. Boiled, fried, steamed, grilled, broiled, pickled, raw, whole, sliced, julienned — you name it, okra lovers love okra. Those who hate it think it’s slimy, gooey and gummy. In my opinion, they haven’t met the right okra.
Okra is perhaps most famous as a common ingredient in the classic Louisiana dish, gumbo. (Okra helps thicken Creole gumbo; the other choice for thickening gumbo is file, or sassafras powder.) It has a long history in Louisiana, as it was popular with the French colonists and thrives in the moist heat.