Okra

Hibiscus esculenta

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Okra

Okra is available all year round. When buying, choose small pods as these will be more tender. Okra can be bought fresh or canned. It is always cooked (sautéed or steamed) and is used to thicken soups and stews as well as being eaten as a side vegetable. It is particularly popular in spicy dishes such as curries. Some people find okra’s rather slimy texture unpleasant. This can be removed by salting.
  • Low-fat. High in fibre, calcium, magnesium, iron, copper, folic acid, vitamins B1 and C.