Okra

Also known as “ladies” fingers” and bhindi, okra are served cooked, usually whole in stir-fries, sliced in curries and stews. They are popular in Caribbean cooking for their natural thickening properties (see box).

To cook whole okra, cut oil tile cud of the stalk. Trim around the stalk to make a cone shape. This prevents the pod being pierced and releasing its sticky juices (see box).