Which just proves the point: no matter how you cook it or where you’re from, the magic of okra is that it always tastes like home. Heat oil in a high-sided skillet over medium heat. Add onion ...

Though fried okra in the air fryer tastes decadent, air-fryer recipes are much lower in fat than deep-fried recipes since they call for far less oil. Serve air-fryer okra alongside pulled pork ...

Spread okra on top in an even layer. Season with salt. Attach a candy thermometer to the pan and pour in oil. (The okra will not be completely submerged at first.) Set pan over high heat.

Pour in about 15ml (1 tbsp) of oil and heat until it is just starting to smoke. Add the okra, sprinkle with salt and stir-fry for a minute or two, or until the pieces start to brown slightly.

Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra.