Okra is a vegetable that is pretty common in the U.S. and is used in a variety of ways, but I was not familiar with it from Austria or Germany (even though the vegetable is supposedly used in Croatian, Serbian, and Turkish cuisines according to the German Wikipedia site – I know, not the most reputable source). Now that okra is readily available to me, I love its taste. Okra is often fried or used in gumbo, and many seem to be put off by its slimy consistency when cooked in certain ways. But this sliminess can easily be avoided by grilling the pods, and nothing could be simpler:
Spear washed and dried okra pods on short bamboo skewers, which have been soaked in cold water for an hour (so the wood does not burn). Lightly brush both sides of the okra pods with olive oil and put on the hot crate of the BBQ. Grill for 4-5 minutes on each side. Serve okra at once and enjoy the sweet and earthy flavor. The inside does not turn slimy and the consistency reminds me of grilled green asparagus, but the white okra seeds pop in the mouth (the seeds call to mind the consistency of tapioca).
For more complex recipes and more ideas for Okra, see this page: Recipes from Southern Living. Now that fresh okra is readily available, I am looking forward to trying out more recipes.