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3 Sauté some okra. This is one way to work in the Indian flavors by choosing the curry option, although this recipe is hardly faithful to Indian cuisine.

sautéed okra
1 lb. okra, fresh (choose small pods)
¼ cup olive oil
1 ½ tsp. minced garlic
½ tsp. Goya adobo all-purpose seasoning (OR 1 tsp. curry powder for a more Indian flavor)
½ tsp. salt
½ tsp. ground black pepper
dash paprika

Wash okra. Cut off ends of the okra and cut into ½-inch slices. In a large skillet, heat oil over medium-high heat. Add ingredients and cook, stirring, until tender, about five minutes.

4 Serve up some Creole gumbo. This is a simplified recipe that highlights the vegetables (the traditional version requires a bit more work). By all means, add cooked chicken, sausage or crayfish if you like.

easy gumbo
3 bacon slices
1 lb. okra, sliced
1 14 oz. can chopped tomatoes
1 cup chopped onion
1 cup corn kernels
½ cup water
1 tsp. Creole seasoning
¼ tsp. pepper

Cook bacon in a Dutch oven. Remove bacon, crumble it, and set aside.

Cook okra and next six ingredients in the hot drippings over medium-high heat, stirring occasionally, for five minutes. Reduce heat to low, cover, and simmer for 15 minutes. Top with the crumbled bacon and serve over rice.

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Beth Lovern, after living the single life in DC for many years, has returned to her down-home Southern roots in Georgia. A PhD candidate in cultural anthropology, she is now married and is expecting her first child. She delights in reading, cooking, and planning parties.

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