Characteristics and uses
One of Asia’s favourite vegetables, Okra, has a thin, smooth skin covered with short, soft hairs. The entire vegetable is edible and is often used as a replacement for eggplant in recipes.
Okra pods have a distinctive hexagonal, lantern shape and are sometimes called “lady’s fingers”. A short, soft hair covers the outside of the skin and which is a deep verdant green colour.
A crisp texture is ideal for nearly all types of cooking from stir fry to slow cooked ragouts and ratatouies. A naturally occuring viscous juice acts as a mild thickening agent to sauces.
Subtle, tender aromas with a bittersweet flavour make okra an ideal partner vegetable in most dishes and a frequent substitute for eggplant.