How to cook okra: go small, do not wet them and fry them with tomatoes and spices

The visceral response some people have at the mere mention of okra speaks to how its unique textural properties stick in the memory - the operative word being stick.

< p class="dcr-8zipgp">The characteristic gloop of okra is the product of the vegetable's natural mucilage, which is activated by exposing its innards through slicing and prolonged cooking (as in a stew). Note that its propensity to simmer into mud over time is part of the appeal of some dishes like okra from South African and Western American okra stew, where it acts as a thickener for the sauce.

But if you prefer mucilage toning down, it's easier than you think. Choose smaller okra and cut only the top of the stem so that the pods remain whole. This means that the mucilage, which is contained in the body, has no chance of becoming slimy.

And think of okra as a mogwai in the Gremlins movies: if you want it to stay cute, don't get it wet. Instead of washing, simply pat the okra with a damp cloth to remove dirt.

The fat forms an effective waterproof barrier, so fry the okra first - a little like searing meat for casserole or curry - is a great way to build flavor and stop mud. There's no need to be overly prescriptive about cooking time, as okra can actually be eaten entirely raw. Thinly slice, salt and combine with bonito for a Japanese okra salad, blanch whole and combine with a soy sauce-based Cantonese sauce or with a red wine vinaigrette for a Brazilian quiabo salad.

The acid helps too, which is why you'll often find okra paired with lemon juice, vinegar, or a tomato-based sauce, like in my recipe below.