The Whole Okra: A Seed to Stem Celebration

by Chris Smith

Michael W. Twitty (Foreword)

2020 James Beard Award Winner

With recipes for gumbos and stews-plus okra pickles, tofu, marshmallow, paper, and more!

"A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient."-Michael W. Twitty, author of The Cooking Gene

Chris Smith's first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.

The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South's best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin' Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.

Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair's recipe for Okra Marshmallow Delight.

The Whole Okra is foremost a foodie's book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith's wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.

"If you are an okra lover, this book is an affirmation, filled with interesting stories and great ideas for using pods, flowers, and more. If you are not yet an okra lover, Chris Smith's enthusiasm may well convert you."-Sandor Ellix Katz, author of The Art of Fermentation

• ISBN10: 1603588078
• ISBN13: 9781603588072
• Publish Date: 4 July 2019 (first published 10 June 2019)
• Publish Status: Active
• Out of Print: 21 October 2021
• Publish Country: US
• Imprint: Chelsea Green Publishing Co
• Format: Paperback
• Pages: 272
• Language: English

Reviews

[pamela]

The Whole Okra is exactly what a single ingredient cookery book should be! I tried Okra for the first time a few years ago and was fascinated by it. It was in a Cypriot dish (it's very common in Cyprus) that was like a tomato stew. I was put off by the slimy texture at first, but once I got used to it, I absolutely fell in love with the nutty flavour. Since then, if there is ever Okra on the menu I will order it. I love trying the variety of different ways it can be prepared. This book not only gives great recipes, but the history of Okra, and the tips of growing and preparing it were great.

If you love under-appreciated foods or live in a country where Okra is a common ingredient, this book is an absolute must.