Okra

The seeds of okra are used as a coffee substitute in some countries.

Background

Okra is a member of the Malvaceae botanical family which also consists of cacao (cocoa) and durian fruit.
Okra is thought to have originated in Africa and thus thrives in hotter climates.

Okra is an excellent source of vitamin K and vitamin C and a good source of manganese.
- Vitamin K encourages blood clotting and strong bones.
- Vitamin C is an antioxidant that promotes wound healing, immune function, and collagen and connective tissue function.
- Manganese supports wound healing and cartilage and bone formation.

Purchase okra at grocers or local food markets.
Choose fresh okra that is 2-4 inches long and bright green in color without any blemishes.
Avoid okra that have soft spots, are shriveled or bendy or those that are overly large as these tend to be overripe and tough.
Larger okra can be used in stews as it contains more gelatinous properties than small ones.
To prepare okra, rinse with water. Older okra has more fuzz on the outer skin. To remove the fuzz, run under water and rub off with a paper towel. Once rinsed, dry completely.
Trim off the stem and tip of the okra.
Store okra unwashed in a sealed container in the refrigerator. Okra is delicate and should be used within 2-3 days of purchase.
Okra can be fried, roasted, sautéed, or used to thicken stews.