Back to Recipes
American Southern
How to Cook and Dress Ocher
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 38. One of the earliest known cookbooks by an African American author.
10 minPrep Time
20 minCook Time
8Servings
easyDifficulty
Why This Recipe Works
Boiling okra first helps break down its mucilaginous polysaccharides, reducing sliminess when the water is drained. The two-step cooking process—boiling then frying—allows moisture to escape while the butter creates a flavorful coating. Seasoning after draining ensures the salt and pepper adhere to the okra rather than being diluted in cooking water, concentrating flavor on the surface.
Before You Begin
- •This recipe requires interpretation as measurements aren't specified. Use approximately 1 pound fresh okra, trimmed, for 8 servings.
- •Cut okra into 1/2-inch pieces for even cooking, or leave small pods whole if preferred.
- •Have all ingredients ready before starting—the frying step moves quickly once the okra is drained.
- •Don't skip draining the okra thoroughly; excess water will cause splattering when butter is added and prevent proper browning.
- •Use 2-3 tablespoons butter for richness, and season generously with salt and freshly ground black pepper to taste.
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
