Okra, the classic Cajun, African, Indian, or Mediterranean pod. The products of the plant are mucilaginous, resulting in the characteristic “goo” or slime when the seed pods are cooked. The goo is actually good for you—a soluble fiber that aids digestion. While many people enjoy okra any way, some prefer to minimize sliminess by keeping the pods intact and cooking quickly, briefly stir-frying, or cooking with acidic ingredients such as citrus, tomatoes, or vinegar. Pods can also be sliced thinly and cooked for a long time, so that the mucilage dissolves, as in gumbo.