This slim, green seed pod goes by many names, including gumbo, bhindi and lady’s finger, but is most commonly known as okra. It’s frequently used in the Caribbean, and in areas of the world where Creole, Cajun and Asian cooking are popular. When cooked, the seeds produce a sticky liquid which makes them ideal for thickening soups and stews. Okra can be steamed, stir-fried or grilled and pairs well with strong, spicy flavours and seasonings.
Mild with peach-like fuzz texture, okra pairs well with strong, spicy flavours and seasonings – and is packed with nutritional antioxidants.
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