Okra is popular in African diets, as well as in southern Europe, India, the Middle East, the West Indies and South America. Their skin is covered with small spikes, while their flesh is tender and gelatinous.
Purchase guide
Choose well-colored okras that are bright green and free of spots or bruises. They should also be tender but firm and no longer than 10 centimeters in length.
Consumption
Okras can be cooked in different ways: braised, boiled, steamed, breaded, sautéed or marinated. When cooked, its texture becomes gelatinous, which helps thicken soups and stews.
storage tip
Okras will keep for a few days in the refrigerator. It is best to keep them dry, in a paper bag or paper towel.
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