Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt. Stir in the ground coriander ...

Okra, with its distinctive, thick mucilage, is one of the traditional thickeners in gumbo. The others are filé — a powder made from dried and ground sassafras leaves, a contribution from the ...