While the South has always, in general, embraced okra, some regions of the country are largely unaware of it. And even in the South, most cooks don't stray beyond a handful of common recipes. Which is a shame because okra is so versatile: You can pickle, ferment, and dehydrate it—these are all technically ways to eat okra raw. You can fry, boil, bake, grill, and steam it. You can slice, mash, julienne, and dice it. You can bread, batter, marinate, and season it. You can curry, casserole, stir-fry, and stew it.