It might not win any beauty contests but it will elicit bursts of pleasure from those you serve it to, or at least those with good taste to embrace the goo.
“Mucilaginous.” I remember the first time I heard that word. It was in reference to okra, the slimy green pod vegetable I grew up eating virtually every meal in the South. Before then, I had never thought about the slime of the vegetable. We ate it deep-fried and served with a spiced ranch-like dressing called comeback sauce. We ate it sautéed in bacon fat and served up alongside rice. It had a unique texture, sure, but it was one I loved.
My version, a slightly refined take on the one I ate growing up, has all the same components, but with a finer chop and less sugar to make it feel more like a condiment you could eat as a side dish. When you see okra in the markets this time of year, buy them to make this relish — double or triple the recipe if you need to — because it keeps a long time in the fridge and you’ll be looking for excuses to eat it on anything.
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