What Is Okra?
Okra or Okro, Abelmoschus esculentus, known in many English-speaking countries as ladies’ fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, Southeast Asian, and South Asian origins.
These fuzzy green veggies are actually the immature seed pods of the Abelmoschus esculentus, or okra plant. They also go by the names “gumbo” and “lady’s fingers,” depending on where you are.
Okra grows best in hot, humid climates, with India being the leading okra producer. While we might know this plant as a vegetable for culinary purposes, botanically it’s a fruit, as it’s the seed-bearing part of the plant.
Okra can be divisive for its slimy texture. It contains mucilage, which is a naturally occurring substance that acts as a thickener for stews or gumbos, of course. While some are off-put by this, others find its unique texture perfect for roasting or frying. Quick roasting and dry heat can help minimize the sliminess.
It also has a peach-like fuzz on the exterior and a mild, somewhat grassy taste. Okra is commonly used in soups, canning, frying, roasting, or boiling.
Okra Nutrition
While frying is not the best way to prepare vegetables for health, you can still reap the benefits of okra even in fried form. Okra is rich in fiber and protein, and low in calories. Vegetables often lack significant amounts of protein, making okra unique in this aspect. Plus it’s chock full of vitamins (including vitamin C) and antioxidants.
What Is Okra Used For?
Commonly used in soups and stews, okra is found in many dishes from the American South, like gumbo, and can be added to your diet in a variety of ways. Because of the mucilage in okra, it can get gummy or slimy when heated up. You can avoid this gummy texture by cooking okra at high heat in an uncrowded pan.
What Is Okra Good For?
Okra is rich in vitamins A and C, as well as antioxidants that help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Okra is also a good source of: Magnesium. Folate.
What Does Okra Taste Like?
Okra has a sweet, grassy flavor that takes on more depth with longer cooking and a texture that can be crisp and juicy or dense and creamy.
Can You Eat Okra Raw?
To retain most of okra’s nutrients and self-digesting enzymes, it should be cooked as little as possible. Some eat it raw. Okra is rich in vitamins A and C and in Iron and Calcium. It contains Thiamine, Riboflavin Folate, Magnesium and Potassium thus very good to consume during the early stages of pregnancy.
Okra Prices In Ghana:
The price of Okra in Ghana starts from an amount of GH¢ 5.00 to GH¢ 400.00 or GH¢700.00 for a basket of Okra…!!!!