Okra

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Okra originates from the heights of East Africa and is one of the oldest known vegetables. Today it is cultivated in Africa, Asia, India, South and Central America, but also in Mediterranean countries and France. It is exported to Europe from Kenya, Thailand, Brazil and many Central American countries.

Description:

The okra belongs to the group of fruit vegetables and may have a length of 4-15cm, depending on variety. The fruits are small and finger-thick and have several edges. The yellow to dark green, firm skin is covered with a fine fuzz. In the interior there are small round edible seeds surrounded by soft pulp. The fruit has few calories and contains very little fat. Substances are vitamin C, provitamin A and carbohydrates. Its taste is mild to slightly tangy, sometimes a bit sour piquant, it hints of beans or green gooseberries.

Marketing :

Okras are available throughout the year and are harvested in unripe condition. They may keep only for 5-10 days at 7 – 10° C. Temperatures below 7° C result in cold damage. However, it is suitable for freezing and will then last for 1 year.

Use:

Salad from raw okra together with tomatoes is very popular. In most cases however, the okra is cooked and served as a vegetable side dish. It is prepared similar to the bean. The fruits are washed, the fuzz is scrubbed off and the stem base and tip are cut off. The milky slime resulting from cooking is very suitable for the thickening of sauces or stews. The smaller the fruits is sliced or diced, the more slime will be present. This may be avoided by blanching the okra for 5 minutes in boiling water with a dash of vinegar, followed by shocking in cold water. Then they are being dried and again boiled until tender. The okra in combination with peppers, onions, tomatoes and other vegetables makes a tasty vegetable soup. Or simply alone as the vegetable side dish to a meal.