Okra originated in Africa, and it was brought to the Americas by European traders during the enslavement of African people. The process of deep-frying battered vegetables in oil is rooted in West African and Congolese cuisines, and enslaved Africans in the Americas continued to fry okra in much of the same way it was fried in West Africa. Battered and fried foods became popular throughout the South during the economic depression that followed the Civil War, and by the 20th century fried okra had become a permanent dish in both wealthy and poor households throughout the South. Often served as a side dish, fried okra continues to play an important role in Southern cuisine and African-American Soul Food traditions today.
Okra is indigenous to West Africa where it has been a nutritious source of food for thousands of years. The plant was brought to the Americas by European traders during the enslavement of African people in the 16th century. Okra became a staple in Southern cuisine because it was easy to grow in poor soil and hot, humid climates in the southern region of the U.S. The process of deep-frying battered vegetables in oil is rooted in West African and Congolese cuisines, and enslaved Africans in the Americas continued to fry okra in much of the same way it was fried in West African cuisine, except corn meal was used as batter because corn was more readily available than grains commonly used in Africa such as millet. During the economic depression that occurred in the post-Civil War Reconstruction period in the South, battering and frying vegetables and meat helped increase servings and the heartiness of meals, and by the mid-19th century, fried foods became a defining feature of Southern cuisine. By the 20th century fried okra had become a permanent dish in both wealthy and poor households throughout the South, and the popularity of Soul Food during the Civil Rights Movement called attention to the role of okra in African-American history.
Fried okra plays an important role in the cuisine of the Gullah Geechee, an African-American ethnic community of residents living along the eastern coast of Georgia and North Florida. Fried okra is generally served as a side-dish as part of the ‘meat and three’ combination that includes cooked greens, protein and cornbread. Since okra is in season during the hot summer months, it is commonly served at barbecues, picnics and outdoor occasions. When eaten as a snack, it is referred to as ‘Southern popcorn.’ Fried okra is frequently available as a side in Southern, Soul Food and Cajun-themed restaurants and cafes throughout the United States.
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
BY CULTURAL HISTORY
BY GROWING SEASON
DROUGHT TOLERANT PLANTS
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