LADIES' FINGERS
LADIES' FINGERS
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Okra (Abelmoschus esculentus), also called Gombo (Hibiscus esculentus), Gumbo, Quingombo, Okro, Ochro, Bamia, Bamie or Quiabo, is a tropical herb grown for its pods. In French it is called Gombo, Bamia or Bamya. In Spanish it is also known under the name of Quibombo. In India they call it Bhindi, and in the Middle East and Arab countries, it is called Bamies. It belongs to the Malvaceae family, like cotton, hibiscus and Althaea rosea. There is also a variety whose pod is red, which changes to green when cooked. Its leaves are heart-shaped (one variety is grown for the consumption of its leaves), and its flowers resemble those of hibiscus. The pods measure between 7 and 25 cm. The pods are tender, and their texture and flavor are unique and very pleasant to the palate. Okra is on the market throughout the year.
Origin
Okra is native to the Ethiopian area, and the Egyptians already cultivated it in the 12th century BC. Its cultivation gradually spread to North Africa and the Middle East. At that time, the pods were eaten cooked, and the seeds were consumed roasted and ground, as a substitute for coffee (as today). Its cultivation then spread to the Caribbean and North America, probably because it was transported by slaves, and quickly appeared in Europe.
Properties
Okra is an important source of vitamins A, B and C. It also provides high levels of iron and calcium. It is low in calories, rich in fiber, and contains no cholesterol.
Consumption
Okra has always been used as a thickener for soup. Today it is a very popular vegetable that is part of the basic diet of several countries in Africa, the Middle East, Greece, Turkey, India, the Caribbean, and America. It is still not very popular in European countries except Greece and Turkey. However, its consumption is gaining ground in Europe due to the bright green color of its pods, and its excellent flavor and tenderness. It is an appetizing vegetable that combines perfectly with meat or fish dishes, boiled, grilled or fried. Because of their flavor similar to that of aubergine and asparagus, they can be easily substituted in numerous recipes. Tasty pairs with onion and red pepper. When the pods are cut, they give off a natural juice that is ideal for use as a thickener for soup.
Conservation
It is advisable to keep the okra in a sheet of paper in the refrigerator, and wash it only before eating it.
Availability period
National International
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Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.