Okra

Okra, fruit of a large vegetable plant thought to be of African origin, was brought to the United States three centuries ago by African slaves. The word, derived from the West African nkruma, was in use by the late 1700s. Grown in tropical and warm temperate climates, it is in the same family as the hibiscus and cotton plants.

Okra is often available fresh year-round in the South, and from May to October in many other areas. You can also find okra frozen, pickled, and canned in some regions. When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long. It may be stored in the refrigerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days, or it may be frozen for up to 12 months after blanching whole for 2 minutes. Cooked okra can be stored (tightly covered) in the refrigerator for 3 to 4 days.

When cut, okra releases a sticky substance with thickening properties, useful for soups and stews. Gumbos, Brunswick stew, and pilaus are some well-known dishes which commonly use okra.

Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers, and eggplant. Whole, fresh okra pods also make excellent pickles. Its subtle flavor can be compared to eggplant, though the texture is somewhat unusual. Many people prefer breaded and fried okra, because the slippery substance is less pronounced.

Okra Recipes

Fried Okra
Succotash - Okra
Curried Okra
Okra with Shrimp
Okra in Tomato Sauce
Okra with Tomatoes Recipe
Okra with Stewed Tomatoes and Peppers
Okra Succotash Recipe - Microwave
Scalloped Okra with Corn
Southern Okra
Stir-Fried Okra
Pickled Okra
Okra and Ham Pilaf
Creole Pizza
Bayou Gumbo
Chicken and Okra Gumbo
Crispy Fried Okra
Okra Cooking Tips

Pickled Okra
Chicken With Okra
Kurkuri Bhindi, Crispy Okra
Okrahoma Stir Fry
Fried Okra and Potatoes
Bamia - Meat and Okra Stew
Crab Gumbo
Bhindi Ki Subji (stir-fried okra)
Sindhi Kadhi
Smoked Duck and Oyster Gumbo