Today, okra is present in the cuisine of India, Southeast Asia, Australia, Africa, the Middle East, Mediterranean Europe, South and Central America, and the southern United States. In the Americas, most recipes combine ingredients and techniques from Native American, African, and colonial cuisines.
It is rumored that the species acquired the name Chinese okra for its similar appearance to okra but growing to much larger sizes. Chinese okra is also known worldwide as Angled Luffa, Silk Squash, Angled Sponge Gourd, Ribbed Loofah, and Ridged Gourd in English-speaking regions.
You can also look to recipes from Brazil, South Asia and the Middle East — all have strong okra traditions, too. Or take it back to okra's African origins with classic West African okro soup. If you dig “nose-to-tail” eating, this vegetable is for you: The flowers, seeds and leaves are all edible.
What is the Chinese vegetable that looks like okra?
This vegetable goes by many names: luffa, angled luffa, Chinese okra, and silk squash. Dark green with ridges that run every quarter inch or so through the length of the squash, Chinese okra does not have much in common with the little finger-length squash we know as okra in the States.
Cuisine Connection: Popular in China and Vietnam, it's a common ingredient in soups and stir-fried dishes, or as a snack dipped in a chickpea batter and deep-fried. Flavor Profile: The taste and texture resembles zucchini, though Chinese okra is better at sopping up liquid.
Okra (Abelmoschus esculentus L.), belonging to the family Malvaceae, is commonly known as Lady's finger, as well as by several vernacular names, including okra, bhindi, okura, quimgombo, bamia, gombo, and lai long ma, in the different geographical regions of its cultivation [1].
Okra contains beneficial antioxidants, fiber, vitamins and minerals. Its disease-fighting nutrients promote heart health, blood sugar management and better digestion. Okra also boosts bone health due to its calcium and vitamin K content.
Fried okra is a dish from the Cuisine of the Southern United States. In Cuba and Puerto Rico, the vegetable is referred to as quimbombó, and is used in dishes such as quimbombó guisado (stewed okra), a dish similar to gumbo. It is also used in traditional dishes in the Dominican Republic, where it is called molondrón.
Okra has a mild, almost grassy flavor that is uniquely okra. While it's sometimes compared to the taste of eggplant or green beans, its texture gets more attention.
What is the difference between okra and Chinese okra?
Despite the name, Chinese okra is unrelated to the plant known as okra in the US. You might confuse the two if you saw pictures of them out of the corner of your eye, but Chinese okra is a dull green gourd with white flesh that's denser than the more peppery consistency of its American counterpart.
In the UK, it's best to keep okra in a greenhouse, either in large pots, growing bags or a greenhouse border, but in really warm locations you could try planting them outside. Four or five okra plants should produce sufficient harvests for most families.
Okra contains substances such as insulin that can help reduce blood sugar levels, which helps in the treatment of diabetes. Drinking okra juice can lower blood sugar, so people with diabetes can add okra to their menu to control their diabetes.
A: Yes, you can eat okra raw, but it's important to note that raw okra can have a slightly slimy texture. This sliminess is more pronounced when okra is cooked, but it's still present to some extent when eaten raw. Some people enjoy the crunch and flavor of raw okra, while others might find the texture less appealing.
Lady's fingers is an alternative English name for okra, the mucilaginous seed pods of a plant of the hollyhock family. Quaintly ancient as it sounds, the term, or at least its application, appears to go back no further than the early twentieth century.
Okra is a widely eaten fruit (albeit thought of as a vegetable), though it isn't as familiar to UK cooks as it is to those in the Americas, Asia and Africa (where it's thought to be indigenous).
Supports sexual health. One of the claims on social media is that okra water can increase vaginal lubrication. People say that okra water's mucus-like texture helps produce more vaginal moisture.
You should also be cautious if you're at risk for kidney stones. Okra contains a compound called oxalate, which is a component of one type of stone. Eating a diet high in oxalates can contribute to their formation. Okra might also impact the effectiveness of a widely used diabetes medication.
Okra is a great source of folate and vitamin C, which are nutrients that are essential for iron absorption and blood cell formation. Another okra benefit is that it is a high in fiber. It can help to keep you full and reduce fat absorption, making it a great option to include in a weight loss or diabetic diet.
What is okra slime? Okra slime is made up of a type of sugar—a soluble fiber, if we're getting specific. What we call slime is actually called mucilage (sorry) in the plant world, similar to the jelly of aloe or nopal. You're more likely to see it after okra pods have been cut and exposed to moisture.
OkraHarvested by Hand Carefully grown for its tender texture and subtle, delicate flavour Working in partnership with trusted growers from around the world, our Okra, also known as ladies finger or Bhindi, is an exotic classic carefully grown for its tender texture and delicate flavour.
Inflammation: Okra contains solanine, which is a toxic compound that may trigger joint pain, arthritis, and prolonged inflammation in some people. Potatoes, tomatoes, eggplant, blueberries, and artichokes also contain solanine.
Some folks don't like this texture, calling it "slimy," but slimy okra is uncommon with fried okra. Instead, the cornmeal coating and frying makes each piece crispy on the outside and tender on the inside. Okra itself has a subtle "green" flavor that leans just a bit sweet like green beans.
