Okra, Fried not Boiled

Recently I took part in a silly Facebook game wherein one learned how Southern one might be based on the number of traditionally southern foods one has eaten.

Not to brag, or anything, but I scored 25 points, making me Sho’nuff Southern. Some of the foods listed I tried just for the heck of it and never indulged in them again–namely shrimp and grits which I find disgusting, unlike cheese grits which can be divine, and chicken livers–a delicacy my mama loved and insisted I sample. All I have to say is ewwww.

My daughter noted that fried okra, our very favorite southern food was missing from the list. We made an executive decision to include it and awarded ourselves an extra point for having enjoyed this most wonderful of foods.

Only in the south can one take a vegetable and render it simultaneously delicious and unhealthy by breading and deep frying said vegetable. We do it with squash, as well. Oh wow, I guess fried squash needs to be on the list, too. One more point for me!

I’m fairly adventurous when it comes to foods, or was until I embarked on a plant-based diet, but there are certain foods on the list that I have not and can, with a certain amount of certainty say, will never eat, including redeye gravy, liver mush (!), and pickled pigs feet. I shuddered just typing them.

What foods are typical of where you live? I know I tried haggis when I visited Scotland, and enjoyed scones with clotted cream in Ireland. Mainly there I had the beer, though. That’s an international food I can support wholeheartedly.

Peace, people!

Author: nananoyz

I'm a semi-retired crazy person with one husband and two cats.

27 thoughts on “Okra, Fried not Boiled”

  1. I squeezed in at a 30. One of the few people to have had frog legs, liver mush, and pigs feet, I guess. (“Give me that one! The one with the nail in it!”) We really like fried okra. The air fryer does a good job on it also. Fried squash, eggplant, and zucchini too – but they’re all better in a real fryer. These are all typical foods in Virginia – in fact, everything on that list is typical for here. I’ve never heard of congealed salad though – which makes me think of blood pudding and I’m about 100% sure I’ll never try that.

    Liked by 1 person

    1. You are the winner, so far! No prize, just bragging rights. I’ve had frog legs. And gator tail. But I’d never heard of congealed salad or chocolate gravy. Oh, and I detest red eye gravy. Ewww.

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  2. I’ve had 8 on that list, but I would suspect that none of that number was actually a true southern version. Having never lived anywhere but the PNW, and having no relatives with true southern roots, I have to believe that the food I’ve encountered has been altered for northern tastebuds!

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      1. Doesn’t that sound like the most disgusting dish ever? Congealed salad isn’t much more appetizing, but at least the salad part sounds okay. Neither liver nor mush has “eat me” written all over it.

        Liked by 1 person

      2. As a kid I remember my mother calling oatmeal mush and so I can only see ground liver mixed with grains— which would be something like haggis I assume? Overall, it’s the liver that gets me in general. Liver and onions was forced on me once as a kid and no…never again with liver!

        Liked by 1 person

      1. Okay, so half a point, then.

        I’m a huge fan and love to make it, but there are a lot of gravies that are really bland and end up tasting a lot like paste. I grew up on really flavorful sausage gravy, so anything less than that is uninspiring.

        Liked by 1 person

      2. I know for a fact that my mother-in-law makes great gravy. My mom did, too. My issue is more with the texture, I think. There’s just something my tongue doesn’t care for. And I can’t make gravy to save my life. I’ve tried because my husband and kids love it.

        Liked by 1 person

      3. I get it. My Hubby has issues with certain food textures and won’t eat some things because of texture alone. I’m no help when it comes to advice on actually making it. It is one of those things I’ve kind of always known how to make because I always helped my grandma when I was younger and I can’t quite manage to explain the hows and the whys of what I’m doing. Drives my kids nuts when I try and teach them.

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  3. I scored 18 . . . I’d add fried okra and fried squash too. At first I thought venison should be added since I never had it when I lived in the DC area. But then I realized it’s probably consumed nationwide.

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