Okra

Okra is a green pod vegetable with a gentle, slightly grassy flavour. In stews and curries it helps naturally thicken sauces, while roasting or frying gives it a lovely crisp edge.

Latin name: Abelmoschus esculentus
Origin: Africa (likely), later spread to Asia, the Middle East and the Americas

Description

Okra is also known as gombo and comes as elongated, ridged pods with small edible seeds. When cut, okra can release a slippery juice; that’s characteristic and acts as a natural thickener in many dishes. Younger, smaller pods are usually more tender and less fibrous than very large ones.

In the kitchen

Okra pairs well with tomato, onion, garlic, ginger, chilli, cumin, coriander, turmeric, lemon and coconut. It features in West African stews, Indian curries and Creole dishes such as gumbo. If you want to reduce the ‘slimy’ texture, use fast, high-heat methods: stir-frying, grilling or roasting. Pat the pods very dry and season with salt towards the end. In sauces and stews, the natural thickening can be a real advantage.

Storage & preparation

Store okra in the fridge, ideally loosely wrapped so the pods don’t become damp, and use within 2–3 days for the best texture. Wash just before cooking and dry thoroughly. Trim the stem end, but avoid cutting deep into the pod if you want less slipperiness. Okra can be cooked whole for roasting or frying, or sliced and simmered in sauces. Pickling or quick blanching also works, depending on the dish.