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- Latin name: Abelmoschus esculentus
- Also known as lady's finger
- African in origin
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History and Use
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 file, while the third is thickened with roux). -
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Okra Questions
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Is there a site that can tell me where I can find the freshest produce, say okra, in my local area? 1 AnswerYou may try the Agricultural Marketing Service Website to find your local Farmers Market. Farmers Markets have fresh produce at great prices! http://apps.ams.... read more
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