Okra

Description

Originated from Africa, this green vegetable, also known as Okra, Bhindi or lady’s fingers and can be served as a side dish or added to curries.

Ridged along its length, the green, slightly fuzzy pod contains rows of edible seeds that release a mucilaginous (sticky, viscous) liquid when chopped and cooked, which has led to it being used to thicken soup and stew recipes

Its flavour is quite subtle, so it benefits from being cooked with strong, spicy ingredients.