Black American cooks preserve the legacy of fried okra, while adding their own flavor | The Seattle Times

For the born-and-bred Southerner, few culinary experiences rival the intense satisfaction of biting into perfectly fried okra.“Whether it was at Sunday dinner, in a cafeteria or in a restaurant, a meal simply wasn’t complete without fried okra,” said Marcus Davis, who owns Kulture, a Southern restaurant in his native Houston,…

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