How to cook okra
Information for okra in our free cooking ingredients collection.
Okra
The okra is the immature seedpod of the okra plant. The slightly curved, tapering pods range from 2 to 7 inches in length and have green, fuzzy skin. Numerous soft white seeds are clustered along the length of the pod's interior. When cooked, the pods exude a juice that thickens any liquid to which it is added and can give the vegetable a slimy texture.
Family - Malvaceae
Scientific name - Hibiscus esculentus
Common name - okra, lady’s finger, gumbo, bindi, bamia
High in vitamin C
A good source of magnesium
Varieties
The many varieties of okra differ in shade of green, shape (plump or slender), and surface (ribbed or smooth). The Clemson Spineless variety has medium-green, angular pods, whereas the Emerald variety is dark green and has smooth, round pods. Other varieties include Lee, Annie Oakley, and Prelude.
Origin and botanical facts
The okra plant originated in the Near East and was brought to North Africa and the Middle East before being brought to the Americas in the early 1700s. The name “okra” is derived from the Twi (from the Gold Coast of Africa) word “nkruman”. In other parts of the world, this vegetable is referred to by the African name “gumbo” and by other regional names. Whether West African slaves or French colonists of Louisiana brought the plant to the United States is unclear, but its widespread popularity in the South suggests that this region was the first in the United States to be introduced to the vegetable. Texas, Georgia, Florida, Alabama, and California are the leading producers in the United States.
The okra plant is a tropical perennial belonging to the cotton family. The plants begin to produce flowers about 60 days after germination and can grow 3 to 5 feet in height. The maroon-centered, pale-yellow flowers develop into slender seedpods that are harvested a few days after the flower petals have fallen. Okra, the vegetable, should not be confused with Chinese okra, which is also known as dishcloth gourd, sponge gourd, or loofah.
How to cook okra
Because very young or fully developed okra pods tend to be flavorless and stringy, pods that are 1 to 3 inches should be selected. Fresh okra is very perishable and should be used as soon as possible. It can be stored in a plastic bag in the refrigerator for a couple of days. Fresh okra should be washed and thoroughly dried before cooking, because moisture causes the pods to become slimy. Also, unless okra is added to soup or stew, it should never be cut before cooking, because cutting releases the fluid that acts as a thickener and gives okra the slimy texture with which it is associated. The secret to tender but crisp okra is to saute the whole pods for no more than 5 minutes. In the United States, okra is most popularly known as an ingredient in gumbo, a stew-like dish that is a specialty of New Orleans Creole cuisine. Okra is also available in frozen and canned forms.
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