Okra, green

The okra is one of the oldest vegetables. Its traces can be traced back to the 2nd millennium BC. The okra belongs to the fruiting vegetables. The okra plant, which grows up to 2.50 m high, has toothed leaves and yellow flowers. Its fruits resemble chilli peppers. Depending on the variety, they are 4-15 cm long. The skin of the pod is yellow to dark green. Inside are small, round, soft seeds. The taste of okra is mild, slightly tart, sour-spicy and reminiscent of beans.

Origin

The okra's home is in Ethiopia, in the highlands of East Africa. Today, okra is a popular vegetable beyond Africa, which came to Germany primarily through Turkish and Greek guest workers. Imports reach us throughout the year from Africa, Brazil and the Central American countries.

Tips

Do not store okras too cold. They are good for freezing.

Preparation

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Cut off the hard stalk at the thick end of the pod and clip the tip. The milky slime that comes out during cooking can be prevented by blanching the pods in boiling water with a dash of vinegar for 5 minutes, rinsing with cold water and draining. There are many ways to prepare them: with other vegetables to make a vegetable soup, as a stew or warm vegetable, or as a side dish with meat and fish dishes.