Okra (Gumbo)
Okra, also called gumbo, comes from the same family as cotton, hibiscus and mallow. It grows in tropical regions and is widely eaten in Africa, India, the Middle East, the Antilles, South America and Louisiana. It was brought to the United States by African slaves.
Okra has a thin, smooth skin that is covered with short hairs.
The skin and the numerous seeds are also edible. Okra is at its
best when it reaches 5-10 centimetres in length.
Because okra contains a sticky substance with thickening
properties, it is useful in soups and ragout, as well as in the
popular dish gumbo. Okra has a subtle flavour similar to eggplant
and can be used as a substitute for eggplant in any recipe.
- Select young pods, free of bruises, tender but not soft. If overly ripe, Okra will become fibrous and sticky.
- If necessary, remove the tiny hairs covering the pod by scrubbing it with a paper towel or a soft vegetable brush. Wash and peel. To cook whole, remove the stem and the tip without cutting the pod itself.
- Can be boiled or steamed, but only until tender. Do not overcook.
- Can be slow-cooked in casseroles, ragout or with diced vegetables.
- To use in ragout or soup, finely chop the okra and add it during the last 10-12 minutes of cooking.
- Okra is especially delicious in fish soups or with seafood.
- To use in soup or ragout, remove the cap, slice and cook according to recipe directions. This allows the sticky substance in okra to be released into the mixture where it will act as a thickening agent.
- Okra is less sticky when cooked in the microwave.
- The mild taste of okra pairs well with tomatoes, eggplant, onions, sweet peppers and corn. It is excellent seasoned with coriander, thyme, oregano, lemon or vinegar.
- Okra is delicious served cold with vinaigrette, warm with tomato sauce or melted butter, lemon and seasonings.
- Okra is often used in Indian cooking. Combine whole pods with minced onion, curry powder, garlic, ginger, chilli powder, salt, finely chopped coriander and a small amount of shredded coconut. After a few minutes add a small amount of tomato paste and enough water to moisten the mixture. Cover and let simmer until the okra becomes tender, 10-20 minutes depending on the size of the pods.
- Finely chopped okra is excellent in Spanish omelettes or with scrambled eggs.
- Okra will darken when cooked in iron, copper or aluminum pots but the taste will not be affected.
Okra is available year-round in the produce section of your local METRO supermarket.
Gumbo is an excellent source of potassium and contains folic acid, magnesium and vitamins A, B6 and C.
Okra can be refrigerated for two to three days if stored in a paper bag or wrapped in paper towels and placed in a perforated plastic bag.