- KNOW YOUR VEG
is originally from Africa and also very popular in
Indian, Caribbean and Middle Eastern cookery, okra
are also known as 'ladies' fingers'. They are narrow
green-skinned ribbed pods that contain rows of edible
creamy seeds that ooze a viscous liquid when cooked.
They have a mild-bean like flavour when cooked. Look
for firm, small green pods (a brownish tinge indicates
they are stale) no longer than 8 cm and avoid any
that appear shrivelled or feel soft when gently squeezed.
How To Use Okra
is served cooked. It is included in a variety of
savoury dishes including curries, vegetable stews
and soups where the viscous liquid acts as a natural
thickener. Okra is an essential ingredient in gumbo
a hearty, spicy chicken and prawn stew from New
How To Prepare Okra
and tail the pods and if the skin appears to be
damaged in any way, scrape it with a small, sharp
knife. Leave whole or slice.
How To Cook Okra
can be boiled or fried but is best cooked with other
ingredients. To boil, bring a pan of water to the
boil, add the prepared okra and cook for 4 - 6 minutes
or until tender. To fry, heat 1 tbsp olive oil in
a frying pan and sauté the prepared okra
for 5 - 10 minutes or until tender. For added flavour
fry the okra with garlic and onion, cumin and turmeric.
How To Store Okra
in the fridge for up to 3 days.
information and images for this article have come
It provides full information on all the main vegetables
available on the UK market including nutritional information
and delicious recipes. The site is a service provided
by Mack Vegetables, one of the largest and most successful
suppliers of fresh vegetables in the UK, serving a
wide range of customers from caterers to major multiples.
You can find out more about Mack by visiting the website