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Dehydrated Okra
Not Just For Southern Cooking! |
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What is Okra? Okra is a warm season vegetable that grows well in areas that provide full sunlight and a long growing season, particularly the South. It is thought to have originated in Africa and was brought to the United States 300 years ago by African Slaves.
What makes Okra so special? Okra pods release a gooey substance when cut and is rarely prepared by itself. Usually it is cooked and put into stews and soups with other vegetables and appreciated for it’s thickening qualities. In addition to fiber, Okra offers protein, vitamins A, B1, B2, B3, and B6. And when dried it’s an interesting flavor addition to dehydrated backcountry meals.
Sliced Okra is easily dehydrated and retains those same qualities it did when fresh. Choose bright green plump pods that are unblemished. Blanch the whole pods for 2 minutes, slice into ½ inch pieces disposing of ends and stems. If you live in the colder areas of the country fresh Okra may not be available, so in that case use sliced and frozen Okra, just rinse the frozen well before drying. If your dehydrator has a thermostat, and fan it should take about 12 hours.
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