Okra

April 4, 2013

“Okra” commonly refers to the edible seed pods of the plant with the same name.  Outside the United States they are also referred to as lady’s fingers.

Okra is prized for its mucilage which is used to thicken gumbo and soup.  This sliminess can be minimized with acidic ingredients (vinegar, tomato, citrus juice, etc.) and increased with base–namely sodium bicarbonate.

Okra can also be roasted, pickled, breaded (in Japan with panko) and fried, stir fried, or boiled.

The whole of the okra plant is edible as well.