Okra

Guide Note

Okra is the fleshy seed pod of the plant Abelmoschus esculentus, used as a vegetable. The plant is a member of the mallow family, Malvaceae, which also includes hibiscus and the once-favored Althaea officinalis -- the source of the original, non-manufactured marshmallow.

Fast Facts

1. Latin name: Abelmoschus esculentus
2. Also known as lady's finger
3. African in origin

Okra is recorded as having been cultivated in Africa and the Middle East during the Middle Ages, and was introduced to the Americas as a consequence of the African slave trade. It flourishes well in moist, warm climates, and has since become a culinary staple in the Southern U.S.. It is often served battered and fried, either as whole pods or in segments. When cooked whole, okra is fairly crisp, but when cut and cooked in water, it produces a thick, mucilaginous principle. This is useful in thickening soups and stews, and has made okra a principal ingredient in one of the three varieties of gumbo (another is thickened with powdered sassafras leaves, or filé, while the third is thickened with roux).