Okra, also called lady's finger or gumbo, is a tropical green fruit (used as a vegetable) known for its distinctive slimy texture. It is a member of the mallow family and is related to hibiscus and cotton.
It is long and slender, with a fuzzy exterior and white edible seeds on the inside. Other varieties can be smaller or reddish.
It is a staple in many cuisines like Filipino, African, Caribbean, Indian, and Southern American. Its mucilaginous texture gives it a unique mouthfeel and acts as a thickening agent in soups and stews.
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What does okra taste like?
Okra is a unique vegetable with its mild, slightly sweet flavor, and complex texture. The outside is fuzzy, resembling a peach, and the inside is slimy and silky.
Depending on how long it was cooked, it can have a crunchy texture or a tender consistency that melts in the mouth. It contains mucilage, which acts as a natural thickener when cooked.
Is okra healthy?
There are many potential health benefits associated with it. It is low in calories and a good source of fiber and nutrients (Vitamins C, K1, & A, magnesium, folate, and antioxidants).
It may reduce blood sugar and heart disease, and may even have cancer-fighting properties. It also contains some protein, which many other fruits and vegetables lack.
How to buy
Okra is available in Asian supermarkets, ethnic markets, and some well-stocked grocery stores. It is in season from May through September but is usually available all year round. Choose bright green and firm okra without blemishes or dried ends.
How to store
Do not wash until ready to use, as moisture can cause it to spoil more quickly. Store it loosely in a bag in the driest part of the fridge (usually the front) or the vegetable drawer if you plan to use it within 3 days.
To extend its shelf life in the fridge, cover it entirely in plastic wrap or a bag to prevent moisture loss. You can also freeze it and add directly to soups and stews without thawing.
How to prepare
Wash the pods, then trim the stem end without cutting through the pod itself. You can trim the tail end, though some prefer to leave it on.
Cut them depending on how you're cooking them. You can leave them whole or sliced into bite-size pieces.
One of the simplest ways to cook okra is by blanching them whole in boiling water for about 3 minutes until slightly soft.
You can serve them with salty, savory bagoong alamang (sautéed shrimp paste) for a simple, delicious side dish.
Okra in Filipino cooking
Okra is a versatile ingredient commonly used in Filipino cuisine. Here are some of the ways:
- Sinigang (Sour Soup): Okra, along with other vegetables, is added to a sour and savory soup made with pork, shrimp, or fish and a souring agent like tamarind.
- Pinakbet (Vegetable Stew): A hearty stew made with a variety of local vegetables (squash, eggplant, yardlong beans, bitter melon, and okra) with sautéed shrimp paste and proteins like shrimp or pork.
- Sautéed Okra (Ginisang Okra): Sautéed okra with onions, garlic, and tomatoes cooked with pork, chicken, or shrimp.
- Adobong Okra (Okra Adobo): Okra is braised in traditional adobo ingredients of vinegar, soy sauce, garlic, black pepper, and sometimes made with pork.
- Blanched or Steamed Okra: The easiest way to prepare it, paired with sautéed shrimp paste or bagoong alamang.
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📖 Recipe
Equipment
- Knife
- Cutting board
Ingredients
- Okra
Instructions
- Wash the okra pods under cold running water.
- Trim the stem end without cutting through the pod itself. You can trim the tail end, though some prefer to leave it on.
- Cut the pods depending on how you're cooking them. You can leave them whole or cut them into bite-size pieces.
Notes
- Do not wash until ready to use, as moisture can cause it to spoil more quickly.
- Store it loosely in a bag in the driest part of the fridge (usually the front) or the vegetable drawer if you plan to use it within 3 days.
- To extend its shelf life in the fridge, cover it entirely in plastic wrap or a bag to prevent moisture loss.
- You can also freeze it and add directly to soups and stews without thawing.
Myrna
Wow this is so easily to read and understand. I might actually give okra a try one of these days. Thank you, Nora.