Fried okra is a beloved side dish in the Southern United States, particularly associated with soul food. This dish is made by coating sliced okra in cornmeal and frying it, a method that has roots in the Congo
or West Africa. Okra was first transported to the Americas by slave ships during the Atlantic slave trade, and by the mid-19th century, fried vegetables and fritters became increasingly popular in the South, contributing to the popularity of fried okra.
What the Word Meant
The word 'okra' first appeared in 1679 in the Colony of Virginia, deriving from the Igbo language. The term 'gumbo' was first used in American English around 1805, originating from Louisiana Creole, but it may have come from African languages such as Umbundu or Kimbundu. In the Southern United States, 'gumbo' often refers to the dish, but it can also refer to the okra pods themselves.
Before It Was “Fried Okra”
Okra is a staple of the cuisine of the Southern United States, with fried okra being the most popular method of preparation. The method of frying okra is believed to have roots in the Congo or West Africa before being transported to the United States. During the mid-19th century, fried vegetables and fritters became increasingly popular in the South, which contributed to the popularity of fried okra.
Where It Coalesced
Fried okra is popularly served at barbecues and restaurants in the South, especially as part of a 'meat and three.' It is often consumed during the summer when okra is in season. The dish is associated with soul food, Cajun, and Gullah Geechee cuisine. It is included in the Oklahoma state meal, a menu based on the agricultural and culinary history of Oklahoma that is an official state symbol.
Ingredients That Changed Everything
The basic preparation of fried okra is simple, requiring okra that has been dredged in cornmeal and fried. The okra pods are cut into slices and then tossed or dredged in cornmeal before frying in butter or vegetable oil. More complex recipes involve dipping the okra in eggs or buttermilk prior to dredging in cornmeal or cornmeal and flour. Another method of preparation calls for a cornmeal batter that includes beaten eggs, which may be seasoned with ingredients such as black pepper and cayenne pepper.
