Okra (Abelmoschus esculentus)
Okra’s similarities to plants from the mallow family make it ideal for thickening soups, sauces and curries. In Asian cuisine it is often cooked with vegetables and meats.
Okra has gained widespread popularity in much Indian cuisine popular in the west, becoming a staple as ‘bhindi’ on many menus. Further east and it is used stuffed with fish pastes, while in the Caribbean it’s often combined in a soup with fish. Okra has become one of world cuisine’s most versatile plants.
Stir fry quickly to avoid the seed pods going ‘slimy’ and becoming ‘gumbo’. Add a little lemon juice or soy sauce and serve.