[quote=“Pantalion, post:3237, topic:5570”]New suggestion: Make “Beans” be “Soya Beans”.
These are a pretty common food crop and can be found around the North East.
Soy fermentation recipes lead into things like soy sauce and fermented tofu. Fermented tofu would be more nutritious than regular, unfermented tofu.
As well as just plain “beans” recipes, soya beans also allows cooking recipes leading to soya milk.
Having made it myself before it’s pretty time intensive - 60 minutes or so, easy - without a blender, but very simple. This milk substitute that stays fresh longer and can be used as a dairy substitute. Premade pre-catacylsm soya milk would be common in Coffee Shops, and could substitute for milk in many recipes.
Cooking soya milk also supplies okara as a byproduct. This is also edible (healthy, but not super enjoyable, uncooked, since it’s pretty well tasteless) and can be made into vegetarian burgers, added to bread, granola bars, porridge, or dried for long term storage.
Okara is also a commonly used animal feed (hence being a possible find in barns particularly those near soy processing factories) and can even be used as a component in fertiliser.
Beans beans the magical fruit indeed.[/quote]
Hey! Fried okra is southern cuisine exemplified, you just have to know how to deal with the mucilage (the same stuff that makes aloe vera slimy). Basically you just have to use a lot of cornmeal (the mucilage will take the place of egg in most fried vegetables, as long as you start with a dry mix it’ll work well). The other alternative is to soak the okra in vinegar to dillute the mucilage. Either way, okra is to beans as sorghum is to grains (in the words of Eugene from Walking Dead: “Criminally underrated”).
