Okra is a green pod vegetable valued for tender pods and natural mucilage, which can thicken soups and stews.
Selection and Storage
Choose small to medium pods that are firm, brightly colored and not woody. Refrigerate dry and use promptly.
Preparation and Culinary Uses
Trim lightly. Roast, fry, grill, sauté or slice into stews where its natural thickening quality is useful.
Chef’s Notes
Assess freshness, aroma, texture and intensity before building the dish.
Always Cook with Heart. Always!
Recipes Using Okra
- Burkinabè Sauce Gombo au Soumbala — Okra and Fermented Locust Bean Sauce
- Bosnian Begova Čorba — Chicken and Okra Soup
- Belizean Garifuna Hudut — Coconut Fish Stew with Mashed Plantains
- Angolan Calulu de Peixe — Fish, Greens and Okra Stew
- São Tomé Calulu — Fish and Greens Stew
- Guinea-Bissau Caldo de Mancarra — Peanut Chicken Stew
- Guinean Footi Sauce — Beef, Eggplant and Okra Stew
- Dominican Callaloo Soup — Coconut, Crab and Greens
- Chadian Daraba — Okra and Peanut Stew
- Barbadian Cou-Cou and Flying Fish
- Central African Republic Kanda ti Nyma — Meatballs in Groundnut and Okra Sauce
- Senegalese Thiéboudienne
Recipes connected to this guide
- Angolan Calulu de Peixe — Fish, Greens and Okra Stew
- Angolan Muamba de Galinha — Chicken and Palm Sauce Stew
- Antiguan Fungee and Pepperpot
- Barbadian Cou-Cou and Flying Fish
- Belizean Garifuna Hudut — Coconut Fish Stew with Mashed Plantains
- Bosnian Begova Čorba — Chicken and Okra Soup
- Burkinabè Sauce Gombo au Soumbala — Okra and Fermented Locust Bean Sauce
- Central African Republic Kanda ti Nyma — Meatballs in Groundnut and Okra Sauce
- Chadian Daraba — Okra and Peanut Stew
- Dominican Callaloo Soup — Coconut, Crab and Greens
- Filipino Pinakbet — Mixed Vegetables with Bagoong
- Filipino Pork Sinigang