ottawa foodies

I plan on making a Zimbabwean Vegetable and Peanut stew next week that I found here: www.soupsong.com/rpeanut1.html I have made this recipe before and although I like it very much I don't like okra too much - it's too slimy... Can anyone think of a suitable substitution for okra?

I would use a hearty green, like Kale or beet or collard greens. Just be mindful of the quanity, less is more

Frozen okra is less slimy than fresh bought.

Try some bitter melon or gourd - kind of a cucumber spiky looking thing.
Good old english cukes with seeds removed would work also, cut into half-moon chunks skin on.

Chopped spinach.

Thanks for the suggestions everyone.

MichaelGA I will have to try the frozen okra option at some point - maybe I will like it better than fresh...

lovetoeat Now why didn't I think of collards?-;) I will have to try this.

Francis Thanks. I've been eating alot of spinach lately but will keep it in mind for next time. I usually make this stew two or three times a year.

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okra = ochro = okro = bamia = bamie = bhindi = bindi = gumbo = gombo = ladies' fingers = ladyfingers = quingombo = quiabo Notes: When cooked, okra exudes a slimy substance, which serves as a wonderful thickener in stews.


Unfortunately, that sliminess puts off many diners, but you can minimize it by buying small, fresh okra and by cooking it very briefly. Okra's popular in the South, where they fry it in cornmeal, pickle it (this also gets rid of the sliminess), and use it to thicken their gumbos. Substitutes: gumbo filé (This is also used a thickener in gumbos. Substitute one tablespoon gumbo filé for every three cups okra, but don't add the gumbo filé until after the gumbo has been completely cooked.) OR nopales (also serves as a thickener) OR asparagus (takes longer to cook) OR eggplant (takes longer to cook) OR purslane

Broccoli stems would be the way I would go. Interesting answers so far though and will keep them in mind.