A member of the mallow family, okra is a tropical plant that thrives in warm climates. It’s thought that okra was first cultivated by the ancient Egyptians around the 12th century BC before spreading across Africa and the Middle East. The seed pods were cooked and eaten, and the seeds used instead of coffee – as they still are today in some places.
Okra traveled across the world, likely brought by West African slaves to the US sometime between the 1500s and the 1700s, and arriving in Western Europe not long after. Today okra is popular in Africa, the Middle East, Greece, Turkey, India, the Caribbean, South America and the southern US. You might have heard of it called lady fingers, gumbo, bhindi or ochro, among many other names.
Nutritious and delicious
Some people are put off by okra’s slimy consistency, but this superfood is well worth including in your diet. Low in calories, okra is brimming with nutrients like vitamin C, vitamin K, magnesium, and folates. It’s also rich in antioxidants that help ward off serious illness like cancer, diabetes, stroke, and heart disease.
Okra is great sautéd, and can be baked, steamed, pickled, fried or boiled as a side dish. It’s often used as a thickener for stews and soups. With a subtle flavor, okra is often paired with robust, spicy ingredients, like this punchy West African-style stew starring lots of okra with tomatoes, chili peppers, and spices.