BABY
OKRA Ladies' Fingers | Baby Okra | La Petite Gombo |
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Originally from Africa and also very popular
in Indian, Caribbean and Middle Eastern cookery, okra are also known
as 'ladies' fingers'. They are narrow green-skinned ribbed pods
that contain rows of edible creamy seeds that ooze a viscous liquid
when cooked. They have a mild-bean like flavour when cooked. Look
for firm, small. |
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green
pods (a brownish tinge indicates they are stale) no longer than
8
cm and avoid any that appear shrivelled or feel soft when gently
squeezed. |
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| How
To Use |
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Okra
is served cooked. It is included in a variety of savoury dishes
including curries, vegetable stews and soups where the viscous liquid
acts as a natural thickener. Okra is an essential ingredient in gumbo
a
hearty, spicy chicken and prawn stew from New Orleans. |
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| How
To Prepare |
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Top
and tail the pods and if the skin appears to be damaged in any way,
scrape it with a small, sharp knife. Leave whole or slice. |
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| How
To Cook |
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Okra
can be boiled or fried but is best cooked with other ingredients.
To boil, bring a pan of water to the boil, add the prepared okra
and cook for 4-6 minutes or until tender. To fry, heat 1 tbsp olive
oil in a frying pan and sauté the prepared okra for 5-10
minutes or until tender. For added flavour fry the okra with garlic
and onion, cumin and turmeric. |
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