Written by Okra
Okra – It has some very popular relatives like cocoa, hibiscus and cotton – they are all members of the Mallow family of plants. The scientific name is Abelmoschus esculentus. The fruit of this plant are the okra pods – they are green, cylindrical, tapered and full of edible white round seeds. Okra is a source of b vitamins, folic acid, magnesium, potassium and vitamin C. Okra also contains a soluble fiber and the oil (from okra seeds) contains oleic acid and linoleic acid.
Abelmoschus esculentus is among the most heat- and drought-tolerant vegetable species in the world. It will tolerate poor soil and heavy clay and intermittent moisture. The pods are not very frost tolerant.
The products of the plant are mucilaginous, resulting in the characteristic “goo” when the seed pods are cooked. In order to avoid this effect, okra pods are often stir fried, so the moisture is cooked away, or paired with slightly acidic ingredients, such as citrus or tomatoes. The mucilage effect can also be much lessened when simmering the pods by adding vinegar. The cooked leaves are also a powerful soup thickener.
Orignally from tropical africa, it was introduced to the Egyptians and Moors in the 12th century – they used the word “arab” for okra. Distributed by sea it became popular throughout the Mediterranean countries. The slave trade brought the plant to the America’s. It was documented in Brazil in 1658 and was well established as a crop in Virginia by 1781as noted by Thomas Jefferson.
In use around the world – recipes abound – can’t make a gumbo without it! In southern USA is it commonly breaded and deep fried. Frango com quiablo (chicken with okra) is a Brazilian dish. In Nepal, okra is called Rom Toriya, commonly fried with tomatoes is a national dish. It is also an expected ingredient in Callaloo – the national dish of Trinidad and Tobago. In western India okra is one of the most popular vegetables of all and is often cooked in daily meals – generally stir-fried with spices and some sugar. Okra leaves may be cooked in a similar manner as the greens of beets. The leaves are also eaten raw in salads. Immature pods can be pickled.
Interesting facts:
Slaves roasted okra seeds to brew decaf coffee like beverage
Okra is called lady fingers in many countries
It has been used as a “cold remedy” The pods are a plentiful source of mucilage (the mucus-like substance that gives okra its characteristic slimy texture). Mucilage soothes irritation while reducing swelling and pain.
