Okra is a green vegetable commonly used in many tropical cuisines, including Filipino cooking. It has a mild flavor and a soft texture when cooked.
In the Philippines, okra is often added to dishes like sinigang and pinakbet, or simply blanched and served with bagoong alamang.
If you're new to cooking with okra, this guide explains what it tastes like, how to buy it, how to store it, and how to prepare it.
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What is Okra?
Okra is a long green pod vegetable that grows on tall plants. It is sometimes called lady's finger or gumbo.
Inside the pod are small white seeds that are also edible. When cooked, okra releases a natural thick liquid.
This texture can seem slightly slimy. That's why it's often used to thicken soups and stews.
What Does Okra Taste Like?
Okra has a light, slightly grassy flavor.
The texture is what makes it unique. When cooked, it becomes soft and slightly slippery.
This natural texture helps thicken dishes like soups and stews.
How to Buy Okra
When choosing okra, look for:
- Bright green pods
- Firm texture
- No soft spots or wrinkles
- Smaller pods, which tend to be more tender
If the pod bends easily without snapping, it may be too mature and tough.
How to Store Okra
Okra is best used within a few days after buying.
Store it in a paper bag or loose plastic bag in the refrigerator and try to use it within 2 to 3 days.
Avoid washing it before storing, since moisture can cause it to spoil faster.
How to Prepare Okra
- Rinse the pods under running water.
- Trim the stem end, being careful not to cut into the pod.
- You can leave the pods whole or slice them depending on the recipe.
Okra can be blanched, sautéed, stir-fried, or added to soups and stews.
One of the simplest ways to cook it is to blanch the whole pods for a few minutes, then serve with bagoong alamang or fish sauce.
Filipino Recipes With Okra
Okra is used in many Filipino dishes, including:
- Sinigang : A sour soup with pork, shrimp, or fish.
- Pinakbet: A vegetable stew with squash, eggplant, yardlong beans, bitter melon, and okra.
- Ginisang okra: Okra sautéed with garlic, onions, and tomatoes.
- Adobong okra:Okra cooked with vinegar, soy sauce, garlic, and pepper.
FAQs About Okra
Okra contains natural compounds that release a thick liquid when cut or cooked. This helps thicken soups and stews.
No. Okra can be cooked whole or sliced, depending on the dish.
Cooking it quickly over high heat or leaving the pods whole can help reduce the sliminess.
Yes. Okra contains fiber and nutrients like vitamin C, vitamin K, and folate. It's also low in calories and can be a healthy addition to many meals.
More Filipino Food Guide
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Deborah J Stiles says
Okra is well known in North Carolina. We grow it, harvest it, it is extremely itchy, and fry it.
Nora Rey says
Hi Deborah! That sounds amazing! I've never tried frying okra before, but it must be a delicious. The itchiness part sounds like a unique challenge, but I bet the fried okra is worth it!😄
Myrna says
Wow this is so easily to read and understand. I might actually give okra a try one of these days. Thank you, Nora.
Nora Rey says
Hi Myrna,
Thanks for the kind words! I'm glad you found the post easy to follow. You should definitely give okra a try. Let me know if you have any questions or need any recipe ideas!