The Secret History of Okra – Okra Soup

I am now on the team of Tori Avey’s History Kitchen blog ( and this is my first post! Tori’s true claim to fame is the wildly popular renowned blog, The Shiksa in the Kitchen (  Enjoy this entry and recipe! New entry on my experiences here in Denmark to follow!


About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in African American Food History, African Food Culture, Diaspora Food Culture, Events and Appearances, Food and Slavery, Food People and Food Places, Heirloom Gardening/Heritage Breeds and Wildcrafting, Pop Culture and Pop Food, Recipes, The Cooking Gene and tagged , , , , , , , , , , , , . Bookmark the permalink.

6 Responses to The Secret History of Okra – Okra Soup

  1. So happy to have you on board Michael!

  2. True! says:

    One of my Favorites. Whether in soups or fried or simply in the Garden. Okra has been a staple in my house growing up and as I’ve gotten Grown.

  3. chanaorit says:

    I cooked up a batch of fried okra last night and we ate the whole thing…leaving the rest of dinner for us to eat tonight. But we have no okra left, alas.

  4. “Funny, you don’t look Jewish” an oldie / I never had good luck with okra because it was always prepared so yucky.

  5. Sylvia says:

    I bought a crate of okra from the State Farmer’s Market and cut it up and froze it to use in Oct. for gumbo for a benefit auction. I hope there will be some left for us to fry and use in gumbo this winter.

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