Originally native to East Africa (Ethiopia), slaves introduced the fruit pods belonging to the mallow family (Abelmoschus esculentus) to the American South. In its place of origin okra with its 6 to 8-sided finger-length lobes is called “gombo”, similar to the name “gumbo” for the stew made of chicken, okra, tomatoes, onions and garlic. Moors introduced the fruit to Spain in the eighth century. From there it spread to the other lands of the Mediterranean.

The dark green vegetable fruit, which is harvested before it is ripe, has a mildly bitter, spicy, savoury-sour taste reminiscent of fresh string beans.

Okra is low in calories and rich in calcium, iron, vitamins A, B and C, but also gives off a milky slime (mucilage) when cooked, making it a suitable thickener for soups and stews. In order to avoid sliminess okra pods can be blanched for five minutes in boiling water with a dash of vinegar and then quenched in cold water.

In India okra pods are cooked like asparagus, pickled and fried in ghee along with onions and garlic. It the Middle East it is eaten in stews, soups and casseroles. In Africa and Madagascar okra is not just eaten fresh, but also in use when dried. In New Mexico a spicy stew is made from okra, giant white beans, tomatoes and shrimp; in Brazil they are deep-fried whole or cut into finger-thick pieces and sautéed for a short time in olive oil.

In the Caribbean okra is a staple foodstuff. Fufu, an okra dish from Cuba, is said to be Fidel Castro’s favourite food, who lovingly calls it “our beef steak”, because it reminds him of the time he spent as a guerillero in the mountains.

The following dishes which use okra are available in our recipe database: