I made a turkey stew today.  It mostly turned out fine except for the excessive okra (as you may have suspected from reading the thread title).  I made the stew by cooking of a 5 lb. turkey roast, about 4 cups of frozen broccoli florets, and a 1 lb. bag of frozen cut okra in a slow cooker with salt and an Italian seasoning herb mix.  The stew has a good taste at start but the more I eat, the more I notice the slimy texture and odd taste the okra has added.

What can I do to balance out or compliment all the okra I used?

You need an acidic component. Unfortunately okra is traditionally served with stewed tomatoes around here because the acid cuts the slime. I guess okra was on your SWAMI since it is a Nomad blackdot.

...rice...?    and lemon jc...

how compliant is the seasoning mix?

I would divide it, then freeze. Then use each as the base for more stew without adding okra the second time.  Make note on the freezer container.

Quoted from gulfcoastguy

You need an acidic component. Unfortunately okra is traditionally served with stewed tomatoes around here because the acid cuts the slime. I guess okra was on your SWAMI since it is a Nomad black dot.

Yes, okra is a superfood on my SWAMI.  Tomatoes are only a black dot.  Hmm....

Quoted from jayneeo

...rice...?    and lemon jc...

I served it over rice, but lemon juice sounds like a good idea (so long as it's fresh not bottled).  That would be a more compliant acid source than tomatoes.

Quoted from policychecker

how compliant is the seasoning mix?

100%.  It's just a mixture of crushed, dried, compliant herbs.

Quoted from deblynn3

I would divide it, then freeze. Then use each as the base for more stew without adding okra the second time.  Make note on the freezer container.

I may have to do this to mix anything significant in with it.  The crock pot is almost full of the stew.

Thank you all for your suggestions.  Cooking with okra has been a puzzle to me from the start.  Your advice has all given me something to go on!

Would pineapple work well for this situation?

...um, don't go there...

I don't think I will.  It just wouldn't taste right with the other stuff.

About adding acid: can I tell when I've added enough right off the bat, or does it have to cook a bit longer for the acid to take effect?  I'm just going to add some lemon juice.

Quoted from TJ

The stew has a good taste at start but the more I eat, the more I notice the slimy texture and odd taste the okra has added.

Tell me - why anyone would use this? I have not encountered it?! I see in "wiki" that if you cook it longer the slimyness disappears...??!!

Quoted from Possum

Tell me - why anyone would use this? I have not encountered it?! I see in "wiki" that if you cook it longer the slimyness disappears...??!!

It's a superfood, and if used correctly it adds to the taste.  I just don't grasp how to cook with it yet, but the advice here seems to be a step in the right direction for me.

Info said that you could either cook it "just a little" or cook it "a lot"  Exactly the same way to cook squid... Important not to do anything in between...

I cooked it some more after added juice from two lemons.  The sliminess is tolerable now.  The seeds have been cooked out of the okra, meaning it's been cooked very thoroughly!  I don't think I'm going to cook with okra again any time soon.

Glad it is tolerable now... I'm with you on that conclusion; unless of course you just add them at the end & just cook briefly Zucchini can go a bit the same, now that I think about it..

Glad it is tolerable now... I'm with you on that conclusion; unless of course you just add them at the end & just cook briefly Zucchini can go a bit the same, now that I think about it..