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Description

okra or Okro, known in many English-speaking countries as ladies’ fingers, bhindi, bamia, ochro or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.

In the Kitchen

okra is a highly nutritious vegetable with a very distinct, almost meaty flavor. okra is naturally mucilaginous, meaning it releasesa characteristic “goo” or slime when the seed pods are cooked; the mucilage contains soluble fiber. Some people prefer to minimize the sliminess; keeping the pods intact, and brief cooking, for example stir-frying, help to achieve this. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may also help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo.

Suggested Recipes

Bhindi Fry
okra and Corn Maque Chou