Okra

For many, this rather peculiar vegetable crop of the Malva family is known not only under the name okra. Okra, ladies' fingers or gombos - all these names also belong to a given plant, whose birthplace is still undetermined. However, it is assumed that it comes either from West Africa or from India, since it is these places that are famous for the greatest variety of varieties and species of okra.

It is noteworthy that this culture is used exclusively for culinary purposes. This plant is an undisclosed green pod, which is eaten. Young okra pods appear on the plant until the frost every 3-4 days. In addition, young leaflets of this plant are also eaten - they are mainly added to fresh salads and soups.

The property of okra to completely repeat the taste of asparagus and eggplant determines the methods of its preparation, which are identical to the cooking methods of these products. However, okra can not only be fried and stewed, but also eaten raw when added to various salads. In addition, snacks, soups, vegetables and meat dishes are often prepared with okra. And as a juicy side dish, it suits poultry, fish and many types of meat perfectly.

Another distinctive property of okra is the ability of this plant to release a considerable amount of mucus during heat treatment, which becomes relevant when preparing puree soups and vegetable stews. However, if this is highly undesirable, such a feature can be easily avoided. To do this, okra pods with the addition of lemon or tomato juice are fried over high heat for a short time. By the way, you can fry them either whole or chopped.

Interestingly, there are so many national cuisines, so many ways to prepare okra. For example, in India and Pakistan, pods of this plant are usually fried with spices or marinated. In Syria, Iran and Egypt, okra is used in meat dishes and stew. Brazilians are used to cooking a juicy dish of chicken meat with this plant. In the Caribbean, it is not uncommon to find fish soup with this green vegetable on the restaurant menu, and the local population of Haiti prepares okra with rice and corn.

Along with juicy pods, okra seeds are of particular gastronomic interest, which are most often used instead of coffee after frying - after brewing, a specific burning drink is obtained. In addition, okra seeds are also used to squeeze oil, which is distinguished by the presence of unsaturated fats and a subtle pleasant aroma.