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 OKRA
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
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 Orleans.
How To Prepare Okra
Top
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
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
Keep
in the fridge for up to 3 days.
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