Okra or lady’s fingers
Also known as lady’s fingers, okra is a delicate vegetable with an unusual texture that is either loved or hated. It is thought to be a native to Africa.
The pod-like fruit is fleshy with green skin, a soft exterior and ridges that run from stalk to tip.The main characteristic of okra is its glutinous quality. In the United States, it is one of the staple vegetables in Creole and Cajun cookingg. It is famously used in gumbo (West Indian name for okra), a spicy soup stew with meat, seafood and vegetables. Okra was used to give the dish its characteristic glutinous texture. Also used extensively, as a vegetable in Indian, Malaysian and Middle Eastern cuisines. To use, cut off the top stem part. Great in curries, stir-fries and lightly blanched for ulam (Malay salad eaten with a chilli relish. In order to avoid the glutinous texture, cook whole and if need to be cut for stir-fry, wash before slicing and frying them before cooking. Okra can be dried and powdered for use as a thickening agent.
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