You've Been Slimed!

February 2007
Home Cooking;Feb2007, Vol. 35 Issue 1, p25
The article offers information on okra. Some people avoid the vegetable because of the slippery goop that oozes out of the cooked pods. Okra is used for thickening soups and stews. Okra is a relative of hibiscus and Cajun and Creole cooks use it in dishes like the traditional soup called gumbo. Okra is rich in vitamin C, magnesium, potassium and fiber.


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