In my homemade baby food making journey, I got to the point on my list where okra was in the next batch of vegetables I wanted to introduce to M. “Hmm, okra,” I thought. I love okra. I love it roasted and I love it in a quick sauté with tomatoes and onions and peppers. My husband makes a shrimp and okra gumbo that’s delicious. It’s a very Southern food and it’s oh so good. You really don’t have to fry it to make it yummy. But for a baby? You have to puree it. And that gets a bit messy. It’s slimy. The various ways I eat it, it’s not slimy at all. But once you cook it until soft and puree it? Yes. Slime central. I wouldn’t have been able to spoon that into her little mouth in a million years all by itself, so I decided to mix it with some whole wheat couscous. It absorbs right into the okra puree and they mix up to a great spoonable solution. Except for the “eww” factor. I’ll be the first one to tell you, I think this is a little icky. It’s the only thing I have ever made for my babies that I did not want to eat myself. So why would you do it? Why would you make this green goo and then serve it to your sweet baby? Because it’s wholesome and a great way to introduce new foods to your little one. And cause I’m not kidding, my kids kept eating it long past the baby years. They ate it all through preschool, into their early elementary school years. It’s been a great way to get in a big dose of veggies in them. Okra couscous. Who knew?! I hope your sweet little ones enjoy it as much as mine have. XO, Kathryn You can store leftover okra couscous, once cooled, in the refrigerator for up to 5 days. Reheat in the microwave until warmed through - but not hot - and serve. You can also freeze extras. Store in a freezer-safe bag or container for up to 3 months. Defrost in the refrigerator overnight, then reheat in the microwave and serve.
