A Traditional Appalachian Meal and How to Make Fried Okra

Come cook supper with me! We're having canned deer meat, soupy taters, biscuits, fried okra, pickled beets, malabar spinach, and mulberry jelly. The okra varieties I'm using in this video are Jing Orange and Granddaddy's.
I have videos showing how to make biscuits, canned deer meat and pickled beets-please check them out! And here's the video I mentioned about creativity and okra: • Creativity in the Appa...
Please subscribe to this channel and help me Celebrate Appalachia!
Drop us a line:
[e-mail]
Celebrating Appalachia
PO Box 83
Brasstown, NC 28902
Visit Blind Pig and The Acorn here: blindpigandtheacorn.com
Find The Pressley Girls music here: / @thepressleygirls
Find Blind Pig and the Acorn music here: / @blindpigandtheacorn
Buy my family's music here: www.etsy.com/s... and here: www.etsy.com/T...
Buy Chitter's jewelry here: www.etsy.com/s...
#Appalachia #AppalachianFoodways #FriedOkra

[@CelebratingAppalachia]

🍳Purchase my eCookbook - 10 of My Favorite Recipes from Appalachia here: etsy.me/3kZmaC2

[@naomitracy5684]

Yes!! I GOT IT!! I'm redd ta make all the recipes, Great stuff Tipper, thank you! 💯❤️

[@BobbyBrady2000]

Make some chow chow for pintos

[@tylerhughes5420]

When granny didn't have enough okra to make a mess she'd cook the squash okra and green tomatos in the same skillet with white onions

[@catherinevanlandingham7002]

I thoroughly enjoyed so the videos, dinners. and stories you shared with me this weekend. Ikea is my favorite vegetable.

[@cannellcooper5510]

@@tylerhughes5420 Alright ... that's the way I usually cook it ... just mix it all together ... looks kinda like a Mashed mixture when done BUT OH SO GOOD !!!

[@thegreatowl4912]

You could totally start another segment of Celebrating Appalachia just like this. I could watch you cook dinner every day! Thanks for another wonderful video!

[@CelebratingAppalachia]

😀

[@dorothywilbanks7635]

I cook okra pretty much same way have never put it in oven will try that love your videos they're so interesting on everything we live about the same way you do just not n th but thats my favorite place to visit

[@Freedom-em3zb]

I agree. Cooking and preserving food. Thank you so much

[@ecarr9537]

My parents were from up North, but I've spent my whole 31 years of life in Appalachia. Despite that, I've always stuck out like a sore thumb here because I don't have a lot of the old-timey knowledge ways passed down to me. Your videos bring me so much comfort & it feels like the missing piece of the puzzle for me to learn from you! I like to imagine you're my Appalachian Auntie & I'm so grateful that you teach and share what you know! Sending love from Northeast Tennessee

[@CelebratingAppalachia]

Happy to be your Appalachian Auntie 😀

[@jaredwilson3253]

I do enjoy my visits to the nicer, more wholesome parts of the internet. The news is grim, but this one made me smile, and tummy growl.

[@loubelle385]

When I was growing up in North Texas, my mama would fry okra, potatoes, and onions together in a cast iron skillet. I believe she used cornmeal in it and fried it up! I still remember how good it was! Love your channel. Love to all! God bless you and the wonderful people of Appalachia! 🙏😊

[@papaw5405]

The "slime" on okry is natures way of replacing egg or buttermilk to hold on just enough cornmeal to make it fry right. I put my seasoned cornmeal in a covered bowl, add the okry and shake vigorously to get some of the cornmeal mixture inside it where there are no seeds. I then put it in a colander or a sieve and shake off the excess. I've never done to oven trick but I am going to try it tonight.

[@CelebratingAppalachia]

Thank you Papaw!! You're right about the slime 😀

[@KW-es2bz]

Thanks. I’m going to try this technique

[@jackimiller8511]

I like to add a small portion of corn starch just to make it a bit crispier.

[@stephaniegamble3571]

THIS is a "typical" meal like I was raised on. My Hubby when we were first married did not understand why there was more than 3 items on a plate. He grew up on a meat, 2 vegis and sometimes a biscuit. I was raised on a plate full of deliciousness. As the years have passed, he has also come to love the "many options" and when he decides he wants to cook, he does the same. (His Mother still doesn't get all the different "choices" ) but you never leave the table wanting more, and yes, we have left overs and almost everything is better the next day! Thank you.for sharing!!

[@papaw5405]

Restaurant okry tastes like breading and whatever was fried in their deep fryer. If it is a fish place the okry tastes like fish. If it's a chicken place the okry tastes like chicken. You can taste the taste of the okry itself when you cook it like you do.

[@lorchid23]

That’s the absolute truth. Factory, pre-made okra is normally tasteless, except for the oil it was fried in. BUT, on the rare occasion when my husband & I eat at a restaurant, I’ll still get me a helping of okra, just cuz I love it. I suppose bland fried okra beats no okra. 🤷🏻‍♀️ ….LOL

[@CelebratingAppalachia]

😀

[@toniecat1028]

What a lovely lady! I love to watch her as she's informative, loves her heritage and is a pleasure to listen to - thank you! 🧑‍🍳

[@mickeyandres8113]

Fried okra and pinto beans and cornbread with sliced cantaloupe yummy.

[@CelebratingAppalachia]

Sounds so good!

[@jesselliott604]

Now you have me hungry! That’s what my momma would make.

[@bernadettemckinney7363]

I've never seen red okra🤔

[@kylegroll8047]

Being a New Englander with roots going back to the Pilgrims, I have never eaten, or heard of, many of the dishes you make. That being said, I Love Your channel and watching you prepare all the Appalachian goodies. It sure does look delicious. Thank you for sharing!!!

[@serialcarpens290]

Exactly how my papaw made it. I grew up in Southern Indiana and I was basically raised by my grandparents and my papaw did all the cooking. My papaw was one of the best guys you could ever meet, and he taught me everything I know including cooking. I mainly do a lot of the cooking for my wife and daughter now and miss him every day. 😭 Love you papaw

[@heytheresally1]

Aaaaaaa

[@JB-ox7ib]

Looks like he left a wonderful legacy in you ⭐️🙏🏽💐

[@edwinespinoza2059]

A hug to you and I understand about our papaw and grannies......salt of the earth.

[@robinbrown3202]

Growing up on the West Coast, Okra was foriegn to me until l married my wife who cooks Okra the same way you do. You set a nice dinner table, all real food. Nothing better than hot biscuits with homemade jam, perfect. Not what l grew up with, but blessed with a side of the family that has changed all that. Thank you for sharing.

[@lorchid23]

I call dibs on the baby biscuit! 😋 One of my favorite dishes out of our garden growing up was my Mama’s fried okra w/green tomatoes & squash. Absolutely delectable with mashed taters and cornbread. NOM NOM NOM 🤤

[@CelebratingAppalachia]

Sounds so good! I always eat the baby biscuit 😀

[@cecilia954]

My mother would always make me a baby biscuit. I had forgotten all about that.

[@shelleywilliams8201]

I always wanted the baby biscuit.

[@WhiteStone21475]

I learned to love Okra about 16 years ago. Boy, am I glad I did. I planted a large crop of it and didn't realize how fast it grew. I could barley keep up with the crop. I learned to love eating it off the stalks as I picked it. Baby okra is delicious.

[@gregorysanders6185]

My family’s from Newland North Carolina. I grew up eating fried okra. My mom fried okra for me all the time when I was a teenager. Unfortunately, my mom passed away from Cancer when she was 37. I had just turned 20 years old. For years I’ve always wondered how mom fried her okra until now. Your okra looked just like my mom’s and brought back so many wonderful memories. Thank you so much for sharing this video.

[@kennethhudson8013]

That's tough, losing your Mom at that age.

[@cds1848]

I grew-up in Indiana but my entire extended family on my Dad's side migrated from Appalachia. It's truly amazing how many of your recipes were staples of my childhood. Your channel is a real joy for me to watch! Thank you!

[@aeoo371]

Almost the same here. Both sides of my family migrated to northern Indiana. My mom and dad met in northern Indiana. So I am a first generation Hoobilly! Two of my youngest daughters moved down south, one to Mississippi and one to the mountains of North Carolina. Will possibly be going to North Carolina for Christmas! I miss my mommas and both my Grand Ma’s cooking.

[@scotto9591]

Growing up, Mama had a Tappen range which had four burners in a straight line. She would have two skillets of okra frying for supper. The one to the left was open for us to grab a handful if we walked through the kitchen. The burner to the right side, was not as easily assessable. The one to the left as we walked by was for snacking. The one to the right, was for supper. We were a family with four high School football players. We ate a lot. I only eat fried okra when it's really, really crispy. Almost, burnt I could eat it every night!!

[@CelebratingAppalachia]

I bet your mom was a great cook 😀

[@rachelgilbert3164]

I LOVE that you show the plating at the end! You must have a wonderful garden in the summer big enough to feed your family all year round. This is my new favorite channel

[@CelebratingAppalachia]

Thank you 😀

[@jerrybrady9103]

I know that was a delicious meal. Can't beat home cooking, especially southern.

[@CelebratingAppalachia]

Thank you Jerry 😀

[@melissatx9892]

My grandmother grew rows and rows of okra, Ive never seen red okra before in Texas. Except putting the okra in the oven to finish, thats how my grandmother and mother cooked theirs. The end pieces were my favorite. Nice and crunchy! Now Im going to have to find some okra to cook.

[@cannellcooper5510]

I'd Never seen red okra ... I thought I was seeing things ... Lol 😅

[@blipblip88]

I never saw red okra before-I'm going to have to look for the seeds for next year-thanks!

[@richki.24]

same ... never saw Okra in red ..

[@CelebratingAppalachia]

It's Jing Orange-it grows well for us. There are lots of other red one too though 😀

[@lindaedwards9756]

I grew Jing orange okra last year for the first time. It was awesome, and I actually ate it raw off the stalks. Crazy good just washed, cut in half and sprinkled with sea salt.

[@sandycove777]

My Nana cooked okra in stewed tomatoes. Then I moved to NC and saw a whole new side to cooking. I believe it speaks to my soul. The sane but different. Keep up the good work making wholesome videos. 😊

[@billydean2130]

Aunt Mae used to make hers more like you than the restaurant’s. Many’s the day we picked okra in the field for diner with tomatoes and maybe corn. I’d give anything to share another meal with her. Maybe some fresh catfish or brim.

[@CelebratingAppalachia]

I love fresh fish 😀

[@coffeengrace8973]

My family, middle TN, has passed down for generations what we called stewed-okra. We pick out the small to medium sized (about size of your finger from tip to the knuckle), nothing bigger because it becomes too slimy. Steam it for a couple minutes only. Then transfer it to a baking dish and season with salt/pepper, butter, vinegar. (I also like red pepper flakes) Put it in a hot oven and bake till brown on top. Won’t take long-have to watch, maybe 15-20 mins dep on your oven. Always delish, never slimy-bc of the size I guess. We would also have fried okra the way you fix it, but mostly as long as it was coming in, we would have stewed okra on the table. I would say it may be an acquired taste, or have to grow on ya over time unless you grew up eating it that way lol 🥰

[@marshaboone532]

You should really put together a cookbook about Appalachian food. I know you’re probably thinking that the same food can’t be that different, but let me assure you, they are like you just said about cooking your spinach like you do greens. That’s very fast if your only cooking them for a few minutes. Most people around me end up cooking greens for about an hour. I don’t have the patience for that but I definitely will be trying it the way you just described.

[@Vintagebleu]

That's how we make okra down the hill from y'all. So good with fresh tomatoes and cucumber salad. That's a summer staple. We've been growing that spinach also and it's a treat when the lettuce and other greens all bolt. My grandma's cucumber salad recipe is cukes, onions, dukes mayonnaise, apple cider vinegar, fresh dill, sugar, salt and pepper. Everything to taste. That's a winner every time.

[@11UncleBooker22]

I grew up in N.E. Ohio the youngest of four children. Our father was from DEEP south Alabama and mom was from up there, the daughter of British Isles immigrants w/ a mix of German thrown in. This was the way mom learned to cook Okra from our dad's aunt Thelma, along w/ other southern foods dad wanted to enjoy. These dishes are now our comfort foods and I could smell everything you cooked as I watched. Thanks. P.S. I'm gonna get my weight down so I can be slim and handsome like Matt.

[@wandabellamy9171]

NE Alabama here🙋 Sand Mountain🤗

[@dianeblanton8435]

Love listening to you .If I close my eyes I think it’s my mom..She’s been gone 25yrs and I still miss and her cooking. Grew up in the foothills of the South Mountains in NC

[@mommamurphy7123]

I am surprised that so many of your recipes are the same as what I grew up with. Brings back so many good memories of child hood . Thank you. Prayers and blessings for you and yours.

[@CelebratingAppalachia]

Glad you like them! 😀

[@kj8645]

I love this method of preparing the okra…(and the end plating of the biscuits, deer, okra, potatoes, spinach…oh, my, just perfection…(and I don’t think I’ve ever seen more appetizing pickled beets anywhere…love them…) What a meal!

[@egyptcat4301]

Like my Granny used to say, "Never rinse it after it's cut! " 😊 We always had the lightly breaded okra, and I still think it's the best! That plate of food made my mouth water! I'm saving this one! 💙💚💛💙

[@Mayawatha]

I love your channel, it’s so soothing. I grew up in Vermont, my Grammy used to pickle everything! There are a lot of similarities between the two cultures of mountain folk ❤️

[@wwaxwork]

When I moved to the USA from Australia about 12 years ago now, the first meal my MIL cooked for me included fried Okra, I've been addicted to it ever since. She makes it pretty much how you do or sometimes fries it up sometimes with onions and tomatoes.

[@Sammiejam]

I'm the opposite! My momma married a New Zealander and we moved to Australia to live and I was raised up here. We couldn't get some the traditional Southern foods down under but my mother still taught me all the techniques and recipes she knew. There was no internet and phone calls were so expensive back in the day and she was so homesick. Cooking the food of our people helped her get by. Watching these videos makes me feel like a big hole in my heart is getting filled up with happiness too. My little boy watches with me and we cook together. My Australian friends all love my cooking but they just WILL NOT eat okra lol. All the more for me and my little boy Colt 😂

[@LanceFields_Esq]

We had a neighbor when I was a kid and she said, "oakree," as well and since she was the one making it...that's how I've said it ever since. This entire meal looks delicious! Thanks for another great video.

[@queenbee3647]

Tipper! Watch you make supper? Id love to be a guest at supper! Mmmm. Your menu is terrific. Ill do the dishes. Thank you. 🌹

[@CelebratingAppalachia]

Thank you Debbie 😀

[@chefykitty]

I'm so happy I found your channel!! I could listen to you talk all day. I am utterly fascinated by the stories and history you share. Thank you so much for having such a great channel! I'd give you a big ol' bear hug if I could!

[@CelebratingAppalachia]

Thank you so much 😀

[@christinesmith4706]

A meal good enough for a King. Looks like a meal we would eat here in Southern Ohio.

[@vickymayer8093]

Thank you! It was like visiting my granny in Virginia near Culpepper. She was reared in Nelson County. I miss her! Although I was born in Washington, DC and lived in other large cities, I'll always treasure Granny's cooking and recipes (like yours). I'll be back to visit!

[@ncbirdwatch5992]

I grew up in New Hampshire and fried Okra was never a thing. I don’t know if it was a shorter growing season or that I just missed out. But it wasn’t on our plates growing up in the Northern Appalachian area. However, I smartened up & moved south and met my southern raised bride 29 years ago. I grew to love just about everything Southern Appalachia. But my comfort zone has always been a cook in the kitchen and I absolutely fell for fried okra as well as many many other things. I love your channel and I’m always happy when you invite your KZbin friends into your kitchen or your garden.

[@SandraNelson063]

My Dad was Canadian Navy. So he was a pilot on Canada's only aircraft carrier. They traveled all over the world. New Orleans was very good to the Canadian sailors. Dad learned about okra while he was there. So some yrs later, when a supplier somehow got some for our grocery store, Dad was delighted. My bro and I were ankle biters, and suspicious of this weird looking vegetable. So Dad steamed them and put on a dab of butter and a sprinkle of salt. Instant hit! We loved it! I like to use it when I make a veggie pasta sauce. Cut up tomatoes, onion, garlic, okra, maybe some zucchini. Lots of extra virgin olive oil. Several dashes of dried Italian herbs and salt and pepper. To be followed with lots of "shaky cheese". Okra's magical thickening ability just adds life to the pan!

[@tennesseesmoky9012]

Yum - a skillet of fried okra can really make a meal. Lightly breaded in cornmeal and served crunchy. It is also great to cut, bread, and freeze some okra for a home cooked meal in the dead of winter. Just take the zip lock bag out of the freezer and fry the okra up in a cast iron skillet. Thanks for sharing this traditional Appalachian meal with us. -Tennessee Smoky

[@thunderousapplause]

Since I started watching your vids, Ive been cooking things I havent made in years, like fried zucchini squash, and macaroni and cheese. Recipes I learned growing up on a midwestern farm. Gotta get to the biscuits and cornbread soon- both childhood staples, but then we all stopped eating carbs. Silliness. Have a biscuit! : )

[@Zerpersande]

Okree Love it. You just sent childhood memories to the opposite side of the world to me here in Japan.

[@CelebratingAppalachia]

😀

[@justcallmesuzzie]

Although I am allergic to okra, I grew up with it cooked in my home. The way you cooked it is the way my mom cooked it. I wish I could eat it but my whole family loves to see me glove up and cook it that way.

[@angelabaril104]

That looks wonderful and I grew up in SW Florida back in the swaps and my Granny cooked our okra/okrie the same way. Born in a little cow town and kept out in the swamps I was 10 years old before I ever knew of salt water. I had never seen the beach and I had no idea what a burger and fry was. We ate what we raised or hunted and skinned. Wonderful life.

[@tieneeddoawestruck2036]

Its times like these, with supply chain issues, that I'm so blessed to have been raised country. I can hunt and grow my own food. Harvest wild edible plants and minerals, and make nearly everything I need.

[@jacquelineganske7809]

Hi Tipper! A good meal with everything provided by you and your family’s hands! I’m one of those people who is put off by okra’s slimy nature but liked it in a soup my mom used to make me as a kid. They reminded me of wagon wheels and I used to look for them and feel like I found a prize when I popped them in my mouth!😆

[@krissynurse]

These are my favorite videos of yours where you're cooking supper! That's always how we fix our okra too with a light coating. Good stuff!

[@paulatwood998]

Oh my goodness! You have cooked up such a fine meal. Yes, the Malabar spinach is one of the best. I also like the idea of the light breading so that you have more flavor from the okra.

[@lisab1419]

Malabar spinach is slimy, as if okra wasn't. But I just can't eat slimy spinach. My cousin and neighbor grows it and likes it better than regular spinach. She calls it "Summer Spinach".

[@beckybishop2801]

I live in Washington state but my father was born and raised in Tennessee. My mom learned to cook what he liked so I grew up on it. Watching you cook brings back a lot of memories and helps me understand why I crave the things I do - like fried okra, pickled beets and greens of all kinds. Thanks for sharing.

[@suzannedarden224]

I live in Knoxville, TN and my okra is breaded like yours. Have you ever fried green tomatoes in with your okra? You cut the tomatoes into small pieces like the okra.It is absolutely delicious! My nephew brings it every Thanksgiving and we all love it! Thanks for making such interesting videos.

[@stuartrichardson5699]

Love fried green tomatoes with corn meal

[@600lwp]

I had never heard of the green tomato in okra until one trip to the mountains we stopped at a cafe between Pigeon Forge and Townsend next door to the big antique store. They had the diced green tomatoes and okra there. Funny thing is the next trip we stopped there and ask what day the would have it and they said they never heard of it and that they had the Cafe 3 years. STRANGE!

[@cheriroybal5185]

Red ones?

[@melissafields3376]

​@@cheriroybal5185red ones are fine too; as long as they are still real firm. Otherwise, they tend to fall apart . Skip the baking part because that will make them mushy. However, if you want a richer taste to them; you can broil them on high heat (this makes them slightly charred) they come out crispy. I often use this method when I make my spaghetti sauce.

[@sutownsend-kasmiskie3091]

My mom was born and raised in Southwestern Arkansas. She made her Okra just like you. I loved it!

[@Cg-gi2dm]

My granny wasn't from Appalachia--she was from Apopka, FL, but she cooked very much like you do. I remember her mostly vegetable meals and her Okra was just like yours! It made me hunger for some. Thanks for the tip about finishing it in the oven!! The only thing I do not like is when you cook meat (pork) in with the collards or greens. That is not for me. I see that you didn't do that with the Spinach but I guess that wouldn't work very well anyway. Blessings! Cathy

[@cassidydickinson7974]

I think it would be sooooo interesting to see what the people of Appalachia have for holiday meals (Thanksgiving, Christmas, Easter Sunday, etc). It's always so fascinating to see what food traditions folks have in their families during the holiday seasons! ❤ 🍳

[@mkchris9154]

@cassidydickinson7974, I agree, I would love to know that as well. All these videos make me so hungry!! Love fried okra!!!

[@georgerdavis4585]

I would gladly clean up the kitchen for a meal like that. I just love fried okra. That's just the way my mother made it. Sooo delicious looking. Yummy!!

[@hathorearthfyre]

Great memories; my grandma made okra just like that. Grandma was born in 1899 on Roan Mountain, TN. and I haven't been able to enjoy her cooking for a time. Thank you for this!

[@TaniaLynn444]

I'll be there in 7-8hrs if I don't have to stop!😉

[@CelebratingAppalachia]

😀 Thank you for watching!

[@TaniaLynn444]

@@CelebratingAppalachia Thank you!

[@cherrymccarty9209]

I did enjoy seeing you make supper.. I was raised in Louisiana and can identify so much with you and your cooking and the meaning of your words describing how you prepare food! Thank you so very much! You are delightful.

[@bluejune3326]

Wow! This is a first time seeing red okra, gorgeous! Fresh okra is so delicious! What was so surprising when I first tried fresh is how texturally it is so different from frozen okra! Much crisper texture and less of that distinct okra mouthfeel. It's rare we get fresh okra where I live but when we are fortunate to, I love having it stir fried with Indian spices, though next time I'll be trying your recipe! Those biscuits look divine! What a feast! That mulberry jelly looks sooo luscious!! Your family is so fortunate to have you!!

[@Jackie-kj3pn]

The way you cook okra IS the correct way. My dad was from Virginia, my mom from Louisiana and that's the way they grew up cooking it and I grew up eating it. I've been to many restaurants here in Texas and it's either cooked in flour or a mixture of flour and cornmeal. It's not as good as the Appalachian way. Your supper makes my mouth water.

[@JazzyBlues79]

The way I grew up eating okra was in a stew, with corn on the cob and pieces of pork. Very flavorul and filling. I didn't have fried okra until well in to my twenties. That was the "restaurant style" with a thick cornmeal batter, and fried. This method, Mrs. Pressley, looks so much better and crispier, too. I shall have to try it out. Thank you for sharing your meal!

[@susanapplegate9758]

Lifelong Alaskan and okra fan! I tried to grow some this year in my big ol northern garden…the hottest, sunniest spot I have. But just not enough days - 80 days growing on a good year but even though the days are long, there aren’t enough of them! I did manage to get two itty bitty miniatures…lol. Love your channel!

[@sarahritter2055]

Wow, what a beautiful feast! Thank you for sharing 😊

[@CelebratingAppalachia]

Glad you enjoyed it!

[@RedShirt230]

I love your channel. My dad grew up in rural(back in the 50s) North Carolina. I remember him telling me about eating the same kinds of food. I can't tell you how much I enjoy your videos.

[@ffeff8353]

When I was living in the States I spent most of my time in upstate New York, so I only got to try okra a few times... I don't know why it isn't more generally eaten, because it is beyond delicious! I enjoyed watching you cook and listening to your explanations and reminiscences. Thank you for another wonderful video!

[@lindaedwards9756]

Okra is associated more with Southern cooking because it is an indigenous food of African. It was brought to America by slaves that entered into Charleston harbor in SC. Also with them came rice and sweet potatoes. Probably others that I’m not remembering. Being SC born snd raised these are some of my favorite foods . I also can okra and tomatoes and serve over buttered rice. Another Southern dish .

[@ffeff8353]

@@lindaedwards9756 -- I know about the origin of okra, and also that it grows best in climates like those of the southern US. What I don't understand is why it isn't eaten elsewhere in the States, given how delicious it is, that's all I meant.

[@lindaedwards9756]

@@ffeff8353 I think that people who didn’t grow up eating it just never developed a taste for it for the most part. The texture really puts some people off. There are ways of cooking it to minimize it slimy texture but it mostly doesn’t bother me . Glad you like it, it’s really good for you gastrointestinal health 👍

[@teresahiggs4896]

@@lindaedwards9756 The different foods brought to America by the African slaves have enriched the food of the south so much . I just can’t imagine southern food without okra, rice, sweet potatoes…. I’ve eaten traditional foods in South and North Carolina and it’s just amazing! It just satisfies the soul , maybe that’s why it’s called soul food …

[@teresahiggs4896]

@@ffeff8353 Some folks don’t like the slimy aspect of it when cooked in some ways.. Have you eaten okra in Gumbo, Or Louisiana foods?

[@antondahl8945]

I always grow okra in my country garden. I'm in the north carolina foothills of the Appalachian mountains. I also occasionally call and spell it okree. Okra came from Africa with the slaves. It is so nutritious and life sustaining. A fun and beautiful plant. The way you cook it is delicious. Often I cook it in a wok whole. A tablespoon or so of olive oil,fresh garlic and pink salt. Sear hot and fast. I have a country friend that likes his a little burnt. That sure was a delicious looking meal you prepared! Thank you,love your shows. Good country cooking is my favorite!

[@kendavis8046]

My wife and I enjoy okra fried, stewed, and in a gumbo! I just love your channel. Thanks. Oh, and having picked okra a time or two when my late father grew some, I'll gladly pay for it at the grocery store. That is NOT a pleasant thing to gather!

[@tamizambrano4742]

I love watching your videos. They remind me of the summers I spent at my Granny’s house in Northeast Alabama near the Tennessee and Georgia borders. What a sweet reminder of days gone by. Thank you so much for sharing your home, family, food and music. 😊

[@CelebratingAppalachia]

Thank you Tami! I'm so glad you've got those wonderful memories 😀

[@ronwatson4902]

Hallelujah! Somebody that knows how to say okry. That's the right way to cook it too. Pan fried,not deep fried.Same with squash. Thanks Tipper.BTW I ate a whole jar of pickled beets in 2 sittins.

[@CelebratingAppalachia]

😀

[@mircat28]

Why would you say okry with an E sound? The word doesn't have an E or a Y. It ends in an A and an "uh" sound.

[@ronwatson4902]

@@mircat28 Everybody knows that! You're not from around here are you. Bless your heart.

[@christinafidance340]

I have pickled beets in my pantry right now! Ooohhh thanks for reminding me!

[@christinafidance340]

@@mircat28 Everybody says stuff differently. It’s a regional dialect, that’s all. And I think it’s wonderful. My mom’s side is Polish and every Christmas Eve, we would eat pierogis, but we called them “Pologies” and people outside of the family would always correct us! The world would be a boring place if we all talked the same!

[@williambradford3627]

I get homesick every time I watch one of your videos. But keep them coming. I love them all. My mother cooked okra the same way as you, but it didn't go into the oven. A favorite dinner from our garden was fried corn, fried okra, sliced tomatoes, crowder peas, and cornbread or biscuits.

[@barbarawilliams6978]

That's a delicious looking meal! Reminds me of how I grew up eating these foods. We didn't have deer meat but everything else looked like my mother's cooking. She used cornmeal on okra and we had potatoes that were thickened with a butter and flour gravyl So good! Hot biscuits with butter and molasses or jelly finished off the meal! My mouth is watering now.

[@mikegates2482]

My wife’s favorite and now mine. With my mom’s pickled beets, cooked cabbage, corn bread, mashed potatoes and a meat! ❤️

[@rebeccalane9028]

My mama taught me how to make it just like that , And we're all the way down here in Okeechobee Florida.

[@CelebratingAppalachia]

That is wonderful 😀

[@McBride999]

Thank you for sharing your granny’s Okry recipe with us. Love from San Francisco 💗 Our family like to slice them real thin so we can get the slim and pour a little bit of soy sauce in it then eat with rice. Sometimes I like to mix it with natto (Japanese fermented beans) it’s an acquired taste but once you get past it you’ll learn to appreciate and love it. It’s also very good for you. Thank you and God bless.

[@danielleterry180]

Lol my sister in laws love it when I come to their home for dinner as I make them sit at the kitchen table and talk to me as I clean up after dinner…it’s my way of showing appreciation for a good dinner

[@CelebratingAppalachia]

Love that! 😀

[@johnbrentford5513]

I like okra boiled most people can't handle it boiled but I think it taste really fresh.

[@CelebratingAppalachia]

I like it boiled too John 😀 I like it roasted too-and I put it raw in my salads sometimes 😀

[@cherryrichardson9567]

I love boiled okra, too, John, with salt and pepper and a little butter. Yum yum. When I fry okra I don't bread it at all. I just use a bit of bacon grease to fry it in. Okra is great in vegetable soup, too.

[@patsynewby2162]

I love all of this and the pickled beets yum ! Me and my sister always helped our mom take the skins off the beets after they came out of a huge black cast iron pot, where they were cooked on the outside. We would eat some of the little beets before our momma would start to put them into the mason jar. Then she would make the vinaigrette with cloves and other spices to pour over the beets. I am 72 and still love these beets. Tipper you need one of your beautiful tomatoes you grow with this meal,so good with the okra and your fried corn . ❤️

[@cathyrichmond6178]

I love fried okra. I don't like the heavy breading and I use flour instead of cornmeal. I've never had red okra only green. And I've never put it in the oven but might try it. Thanks for sharing your cooking tips.

[@Nerva533]

That deer meat looks Delicious!! I really like your cooking videos, I find it interesting to see what others eat for dinner and it gives me ideas sometimes! I am in Kentucky so we eat a lot of what I call good ole country cooking!

[@thomastommy1192]

Everything looks super delicious. I truly wish I lived near you guys. I'd wash your dishes every night for meals like that. I don't remember how my family cooked Okra. But I'm sure they did. The deer meat looked delicious also. I will always look forward to your videos on cooking southern food. Thank you so much for sharing your videos. Stay well and safe during these hard times. God Bless you always.

[@atthefiveforks8077]

just like I grew up on ... Mom and Grandma cooked like that and it wa heavenly..... thanks for taking me home

[@amberharper9975]

My husband deer hunts too, but I’ve never canned it. Going to give that a try this season! Thanks for another great video!

[@CelebratingAppalachia]

It's so good canned! I hope you get to try some 😀

[@pamelastreetman7260]

Just like my grandmother made! When okra is fresh it doesn't need anything more. The entire meal looked delicious.

[@thomasleatherman6452]

My Mama fixed okra just like you do and we would pickle it to put in our salad. We would also mix okra with some of our canned tomatoes, along with corn and cabbage for our soups. Your show takes me back to my childhood, I just love it.

[@rowdybroomstick1216]

We always used a light bit of seasoned flour and shook the excess off the okra, but I may have mentioned before cornmeal has always irritated my stomach 🤷 maybe I've always had ulcers or it just was hard to digest either way I've always suffered a bit , year's ago it wasn't too bad as long as I didn't eat any type of corn breading more than once a week, but now I can't hardly eat it at all without a day or so of consequence! I've always liked it but it just doesn't like me unfortunately. Matt's a lucky feller to have you! We'd take the rest of them taters and meat and add some white onions whatever else would go along and have hobo dinner the next day all in one pan! My favorite this time of year is hamburger soup! Probably could make it with deer burger I don't guess it would be too bad, might just need some beef to give the fat for flavor. Thanks for having me over for dinner it was enjoyed! Video wise anyways 🙂

[@susanoswalt1169]

I was my dear hamburger cook it like beef in soup ,spaghetti ,anything calls for hamburger

[@sissinoklahoma2057]

I recently discovered potato starch. If you coat your okra in this (either powder or a slurry made from the powder and water) you'll get a good coating. This works for meat, too. This is what the chinese restaurants use to make their sweet & sour pork or chicken batter/coating.

[@haroldarmstrong8285]

Your okra reminds me so much of Mom when she was with us. She cooked okra exactly like you do; sure brings back precious memories. God bless and please keep cooking from Appalachia.

[@scottwhite4645]

Miss Tipper, I thought my dinner of soup beans and hot water cornbread was good..then I watched y’all’s video..🤬 Creamed spinach always makes a delicious side dish. Then again, cream’s like bacon, it makes everything taste better. My Granny Lane make a wilted spinach salad with what she grew. Fried bacon or side meat crispy, reserved cracklin’s. In the same skillet she’d put equal parts sugar, vinegar and water. Let it boil down by 1/2. Last, she’d put a little cornstarch and water in the mix till it set up and then poured that and the cracklin’s over fresh cleaned spinach. If she was having “cump-ney” for supper as she said it, there’d be chopped hard boiled eggs laid cross the top. Toe Curl’n good, and she never had a problem gett’n her family to eat their vegetables!! Almost forgot, when Matt puts up the venison does he ever add any herbs or spices to it? We always put a few peppercorns and (1) bay leaf in the jar before the bath. Sometimes the meat can be gamey ( eating too many pine bows) and the bay seems to help. Thanks

[@CelebratingAppalachia]

Thanks Scott! We have a video about canning deer meat you can check it out, but we don't add any spices 😀

[@im4broke643]

I'm only halfway through, but I think I can smell that okra cooking! I didn't like okra till my mid teens in the 70s. Now I can eat it boiled, love the fried and it goes in several dishes I make now. Great job making me feel like I'm in the kitchen!

[@mrsdomino4196]

My Mammy used same breading . However she cut the pods length wise and used lard or bacon grease to fry. I love okra but do not miss picking it. I would get a rash from “the prickly hairs”. Thank you for sharing.

[@CelebratingAppalachia]

That sounds good too! It makes my arms itch every time I pick it too 😀

[@lisablackwelder7590]

I called my grandmother Mammie too!

[@libbygilley7728]

I’m 63 years old & grew up in upper East TN. My mom is 92. She taught my sister & me to make okra just like you made it. That’s how her mama taught her. We all love it just that way. Thanks for keeping the love of Southern Appalachian mountain life, language, & food alive. Keep it coming.

[@AB-vv7fl]

Gloves and long sleeves when picking okra. Best way to prevent rash and the itches.

[@bsdnfraje]

Don't y'all all have gloves?

[@shirleyhall1924]

So amazing, ya'll eat just like we do. We love our fried (or stewed) okra, deer meat, garden veggies, biscuits, etc...... We live in coastal South Carolina but both our families (my husband and I) have a long family history here, dating way back. We both grew up living self sufficiently and much of our cooking comes from that lifestyle, as I'm sure is true in Appalachia. The only connection to Appalachia that we have is through my mother who grew up in very poor conditions in the Virginia Appalachians. Making do is a way of life for us and no one, NO ONE, eats better. With the way things are going these days, the knowledge of what people have done in the past to survive is almost a necessity.

[@joeschwab7308]

Looks just like a meal my momma used to cook. She passed March 2021 at age 95. Thanks for sharing!

[@NanaRae2Three]

I never had okra growing up. Years ago I ended up with a southern church cookbook. I live in Ohio and grew up in Michigan. I found the book in a used bookstore. It had a recipe for fried okra but at the time I couldn’t find okra here. One day I saw some in my Kroger and decided to try that recipe. It was very simple as it was just coated with cornmeal with seasonings. Loved it! I’ve made it many times over the years. Fried is the only way I like it.

[@gigishepherd.lgmshepherd1977]

I love the way you cook. I ain't even from Appalachia . I'm born and raised in South Central Oklahoma. Everything you made was just how my granny made thangs. I talk kind of like y'all too. I lived over in the Memphis Tennessee area when I was just outta college . I taught school & the kids in my classes poked fun at my accent. I watched one of your vocabulary pronunciations. Didn't know them all but I got quite a few of them..

[@sandrapeffly6392]

I just love watching you and I love watching your husband plate up his food. Thanks for sharing and teaching us about Apalachia!

[@CelebratingAppalachia]

Thanks so much 😀

[@karenmbbaxter]

We don't really have okry in my country but the key is is to eat home cooked food. Appalacian Food is all about home cooked food rather than McDonalds all the time. The dinner I am preparing tonight is not much different to what U have prepared there.

[@jeremyhall4440]

My gosh if I could eat like that everyday I'd be in heaven! I really appreciate your channel and your simple, healthy, good cooking! I grew up eating like that with my grandmother. If it didn't grow in, the ground, walk or swim, or grow on a tree, we don't eat it.

[@quinnas7931]

I love watching you cook! When Matt showed his plate my 1st thought was YUM! 💗

[@claudiajoy4568]

Momma used to make okra for daddy is kids never cared for it She made it with a little flour, cornmeal, S&p All your recipies momma and Granny made and i make them for myself, my children love many of these meals. My favorie is fatback pinto beans fried potatas and sweet cornbread! ❤Thankyou for the memories!

[@rhondabutler4172]

When Granny fried okra, she put a little yellow cornmeal, plain flour and salt. My husband likes it fixed by pouring a little buttermilk on the okra and toss in some self rising flour before frying. I like it anyway it’s fried!! Thanks Tipper for the oven tip!😉