What is Okra? Okra, also known as ladies' fingers is a heat-loving plant with slightly fuzzy green pods that contain a rich source of potassium, folic acid, vitamins B and C, calcium and fibre. It is estimated that eight medium-sized okra pods contain over three grammes of fibre, which can help digestion, cut hunger cravings and keep you fuller for longer. Said to be replete with antioxidants, okra can make excellent antifatigue food and contains glutathione, which is said to protect against a wide range of health problems. It has been suggested that okra may help manage blood sugar in cases of type 1, type 2 and gestational diabetes. However, okra is not to everyone's taste because of it's subtle flavour and it can have a slippery texture as the seeds release a sticky, viscous liquid when cooked. This makes the vegetable (technically a fruit), useful for thickening stews. It comes into its own when cooked with spicy ingredients and when used whole, okra makes a tasty side dish. This versatile food can also be chopped, sliced and fried. When doing this remove the seeds first and mix with spices and flour and drain before serving. Okra is available all year round in supermarkets and other stores.When choosing fresh okra, select the rigid pods and look for those that are brightly coloured and avoid any with brown marks or that are limp. The larger ones are tougher (between 7-10cm length is best). Drinking okra hate is a popular new method of using okra. This is done by soaking okra pods in water overnight and drinking the water the following day. It's a quick solution to derive the benefits of okra if you aren't crazy about the taste of it when cooked. Okra is sometimes called bhindi and belongs to the same plant family as cotton and hibiscus. Look out for our okra recipe in the next issue but enjoy this delicious vegan recipe.
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