Okra

When young, okra is eaten as a vegetable; the older pods are usually dried, then powdered and used as a flavouring. Okra is characterised by the sticky, gelatinous substance it releases when cooked, which serves to thicken stews and soups such as the Cajun and Creole dish, gumbo. Okra is also used in the cooking of India, the Caribbean, Southeast Asia and the Middle East. Buy pods that are tender and healthy green in colour; if too ripe the pod will feel sticky. To prepare okra, gently scrub with paper towel, rinse and drain. If using as a thickener, first blanch, then slice and add to the dish about 10 minutes before the end of cooking. In some recipes, the pod is used whole, thus preventing the release of the sticky substances within it.