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Sautéed okra is a typical Brazilian dish, especially present in the cuisine of Minas Gerais and the Northeast. Rich in fiber, vitamins and with a unique flavor, okra can divide opinions, mainly because of its famous “slime”. However, with the right technique, it is possible to prepare dry, tasty and irresistible okra. Learn how to make a delicious one below. Braised okra!

Ingredients

500 g fresh okra
2 tablespoons of oil (or olive oil)
1 medium onion, chopped
2 cloves of garlic, chopped or crushed
Juice of 1 lemon (or 2 tablespoons vinegar)
Salt to taste
Black pepper to taste (optional)

Preparation:

1. Wash and dry the okra well.

Wash the okra under running water and then dry it well with a clean cloth or paper towel. This step is essential to prevent it from releasing too much slime during cooking.

2. Cut the okra

Cut the okra into slices of approximately 1 cm. If you prefer, remove the ends before cutting.

3. Sauté without stirring too much

In a large skillet or saucepan, heat the oil over medium heat. Add the okra and let it brown for a few minutes, without stirring constantly. This helps to seal the pieces and reduce the slime.

4. Add the seasonings

When the okra starts to brown, add the onion and garlic. Mix carefully and let it sauté until everything is well cooked and golden.

5. Season and finish

Add the lemon juice or vinegar, salt and pepper to taste. Mix gently and cook for 2 more minutes, just to enhance the flavors.

6. Serve hot

Sautéed okra is a great side dish for rice, beans, beef stew or chicken.

Tips for a Slime-Free Okra

Drying the okra well before cutting is essential.
Avoid stirring too much while sautéing.
Using acidic ingredients (such as lemon or vinegar) helps reduce drooling.
Sautéing over high heat is also a good strategy to keep it dry.

Changes

Add chopped tomato and pepper for a more colorful stew.
Try with bacon or sausage for a smoky touch.
For a richer vegetarian version, add grilled tofu cubes.