Okra

Also known as 'ladies' fingers', these long, elegant curved seed pods originated in Africa and are now a popular ingredient in Indian, Middle Eastern and Creole cooking. They have a long octagonal shape with a green slightly fuzzy skin that encloses rows of edible creamy seeds.

Mature Okra

Young Okra

Raw okra has a flavour that is somewhat similar to a runner bean, although when cooked, it becomes milder and more like that of aubergine. It may be chopped and eaten raw in salads or it can be boiled or steamed and served with a tomato sauce or simply tossed in butter. Okra exudes a glutinous, mucous like substance when cooked, making it an excellent thickener for stews, curries and gumbos.