Also known as lady’s finger and bhindi, okra is believed to have originated from Africa and is part of the same plant family as hibiscus and cotton.
Widely used in African, Creole and Indian cuisine, the seed pods are picked when 4-5cms, just before they reach maturity.
Ridged along its length, the green, slightly fuzzy pod contains rows of edible seeds that release a mucilaginous (sticky, viscous) liquid when chopped and cooked, which has led to it being used to thicken soup and stews, such as Cajun gumbo, but they are also often served whole as a side dish.
Its flavour is quite subtle, so benefits from being cooked with strong, spicy ingredients.
Available all year-round local Okra is available in late summer – early Autumn.