(Think dry herbs compared to their fresh counterpart.) When roasted or dry fried, the flavour intensifies, much like any green leaf would when dried. The flavour can be deepened or mellowed out depending on how you choose to cook it. However in its purest form, okra has a mildly sweet and grassy flavour that can be likened to aubergines (eggplant). In terms of taste, it is difficult to say, as the vegetable takes on the flavours introduced to whatever stew it cooks in. Okra, when chosen properly and cooked well, has a pleasantly fresh texture, with a little bite that melts away in your mouth as you chew. The fibres will hold that tip in place and it will not be able to break away cleanly. If, on the other hand it is a tough pod, you will clearly meet resistance. If it is fresh, the tip should snap off quite cleanly, leaving no traces of tough fibers. It is common practice in the street markets of Lagos, Nigeria, for example, to gently press on the pointy end of an okro pod. You want to stick to between small and medium sized okra pods.Īnother thing you can do is a tip test. If you have picked up an okro the size of a baby cucumber, chances are it is overgrown and tough. The first thing you will want to do is use your visual judgement. The good news is this can be completely avoided by taking an extra minute to meticulously pick out the best pods from the rest while at the store or market. This often results from overgrown okra pods. There is nothing worse than tucking into a delicious okro stew only to end up with some tough pulp in your mouth.
#OKRA ORIGIN HOW TO#
This brings us to our next point: how to pick the right okra pods. A common type found in West Africa is the cowhorn or the “local” variety which is short, thick and woody in texture. The leaves of the plant are just as hairy. They have highly fibrous flesh that can be so hairy it gives an itchy prick. Okra, sometimes described as lady fingers, are usually green and pointy. Similarly, in Ghana, in the Ashanti languages refer to it as nkuruma. The etymology for the word okro can be traced to the 1670s Nigerian Igbo word, ọ́kụ̀rụ̀. This is possibly due to historic references of the entire Sub Saharan African region as Aethiopia. The okro plant itself is native to West Africa, though sometimes the origin is attributed to Ethiopia. In fact, there are some versions of gumbo from Southern American cuisine, that are directly related to okro stew in West and Central Africa by name and consistency. Different variations of it can be found all over the region and the rest of the world. Okra (okro) stew must be one of the most widely known dishes originating out of West Africa. From June, the plants can go outside or be placed in a cold greenhouse earlier.This Seafood Okra Stew is a classic West African way to enjoy okra (okro): wiith tiger prawns and white fish in a flavorful tomato sauce. Sowing Description: Soak the seeds for 24 hours in water and then sow in sowing and cutting soil at 20-30 ° C. Okra has also reached other parts of the world via Egypt, so that the fruits can now be found in the tropics worldwide. Okra probably originated in Ethiopia, where it has been cultivated for thousands of years.
The plant grows to about 2 to 3 meters high. These can be picked within a week of flowering, as they can only be eaten unripe. After a few months, the plant blooms with large, light yellow flowers, after which the green okra fruits are formed. It is a tropical plant that can be kept as an annual in a greenhouse or sheltered spot outside. The seeds contain a lot of oil and are roasted and ground in Africa as an alternative coffee. It is used, for example, for stir-fries and couscous, but also as a binding agent in stews and soups. Okra is a well-known vegetable in African and Asian cuisine and gives a pleasant, spicy flavor to all kinds of dishes.
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