Okra probably originated somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C. Its cultivation spread throughout North Africa and the Middle East. The seed pods were eaten cooked, and the seeds were toasted and ground, used as a coffee substitute (and still is).
Okra came to the Caribbean and the U.S. in the 1700s, probably brought by slaves from West Africa, and was introduced to Western Europe soon after. In Louisiana, the Créoles learned from slaves the use of okra (gumbo) to thicken soups and it is now an essential in Créole Gumbo
When okra is fried, it takes on a whole different flavor. Most recipes call for the okra to be breaded in a mixture of cornmeal and flour. From a gluten-free perspective, cornmeal does a great job all by itself and yields a crunchier end product. A word of warning: Buy corn meal...not cornmeal mix. Cornmeal mix includes wheat flour, baking powder, and baking soda...normally for those who use it to make cornbread. The packaging looks the same...... so be sure to read the packaging and the labels very carefully.
1 lb. fresh okra
cornmeal
canola oil
salt
1/2 tsp. Cayenne Pepper (or to taste)
Using a large cast iron skillet, pour in about an inch of oil and heat over medium until the oil sizzles when you drop a bit of cornmeal in. Trim the ends off of the okra, and cut into ½ inch slices. By the time you finish cutting the okra, it should be getting slimy. This is the glue that holds the cornmeal to it okra. If the okra is not getting slimy, add a splash of water and stir.
Place okra into a large plastic freezer and pour in enough cornmeal to completely cover the okra. Add the cayenne to the bag and toss the okra and cornmeal so that all of the pieces are coated. If you need more cornmeal (or cayenne), don't hesitate to add more.
Once the oil is hot enough, use a slotted spoon to remove a few pieces of okra from the bag and place it into the oil. Continue adding okra to the oil until the skillet is almost full. Leave room for the okra to move around as it cooks. Fry the okra for several minutes; stirring gently occasionally to encourage even frying on all sides until golden brown.
Once brown on all sides, remove and place on a place covered with paper towels.
Season with salt and serve immediately.
