We love okra recipes, but these green, edible seed pods can be divisive. The fresh, grassy taste is often overshadowed by its mucilaginous (uh, slimy) quality. Yet that goo is actually a great natural thickener for stews, like warming gumbo, and can lend a satisfyingly rich texture to stir-fries. Okra is thought to have traveled to the southern U.S. in the early 18th century from West Africa via enslaved peoples, but it’s eaten in versatile forms everywhere from the Middle East to Jamaica. Whether it’s crisped up in a North Indian–style bhindi ki sabzi, tenderized in pork sinigang, or breaded and fried atop a bed of creamy risotto, you’ll find the right okra recipe for you right here.