THE VIRGINIAN-PILOT  
              Copyright (c) 1995, Landmark Communications, Inc.

DATE: Sunday, August 20, 1995                TAG: 9508160138
SECTION: FLAVOR                   PAGE: F1   EDITION: FINAL 
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR 
                                             LENGTH: Short :   38 lines

OKRA A SOUTHERN TRADITION IT'S PERHAPS BEST KNOWN AS AN INGREDIENT IN GUMBO. BUT GIVEN THE CHANCE, THIS HUMBLE, SPINY POD WILL SHOW ITS VERSATILITY.

SOME PEOPLE refer to the okra plant as exotic.

But, for generations, Southerners have known it as a kind of ``comfort'' vegetable, a longtime favorite.

It's often associated with gumbo, a southern stew in which the plant's gelatinous liquid works as a thickener.

But it's also often featured on its own, or combined with onions, tomatoes, garlic, peppers, corn, smoked meats, chicken and even lamb.

Okra came to America from African soil, and is a staple in many Mediterranean countries and in India, as well.

A source of vitamin C and potassium, it's in supermarkets and at farm stands now. Look for crisp, green, 3- to 4-inch pods.

Okra is highly perishable; keep it dry, and stored in plastic bags in the refrigerator for up to two days.

The recipes inside include a few old stand-bys and some trendy additions. MEMO: Betty Douglass is a free-lance food writer and home economist in

Portsmouth. All recipes in this article have been kitchen-tested by the

author.

ILLUSTRATION: Color photo

RICHARD L. DUNSTON/Staff

by CNB