Fig-glazed Okra Salad
Just the mention of okra sends me tumbling back into my childhood. This crop was one of the many treasures my great grandfather pulled from his Kentucky garden. I also think of my mother serving sweet corn and okra with creamy melted butter. Last year, I learned that okra is native to West Africa. It is one of the many gems enslaved African people were forced to give to America, and many other countries that enslaved them. Knowing it is a piece of a home I've never been, but somehow miss dearly makes it that much more sacred to me.
I have no real story behind this recipe, besides that as I was remembering that I needed to plant okra seeds outside, a plate of grilled corn and okra soaked in a mild lime vinaigrette drizzled with balsamic vinegar appeared in my head. I could already taste the bitter, spice, sweet, tangy, pungent, and umami flavors on my tongue. The next day, I gathered my ingredients and this was born! There is something so satisfying about when you cook something you've pictured in your head, and it turned out exactly as you imagined.
Okra is a fruit (yes, a fruit!) that I believe gets written of as "slimy" or "hairy." I personally don't mind the less that smooth texture on the outside of it, and I live for the slime! Still, I understand we like what we like. The key to minimal slime is minimal steam/water when cooking. For my slime haters, you are safe with this recipe.
