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Okra
Appears in
By Jeremy Round
Published 1988
Imported from Cyprus, Egypt, Kenya, Mexico and Zambia, and used widely in Indian, Middle Eastern, African and American cuisines.
Okra pods or lady’s fingers have a downy skin and excude a thick, slimy juice when cut or cooked. In over-stewed or carelessly prepared dishes, the combination can be disgusting. Avoid outsize pods, which may be stringy, or stale ones that are very soft or dull in colour and going black at the tip and edges, rather than bright green all over.
Wash well, then cut off the hard conical stem caps, without slicing into the seed chamber, to cook whole. Or slice thinly or thickly for fried or lightly braised dishes.
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