30+ Okra

Ethiopia is known as the birthplace of coffee but it is also the birthplace of okra cultivation. Today okra is a popular ingredient in East and West Africa, the US southern states, the Caribbean and South and South East Asia. Its many names include okira, quimbongo, bhindi and lady's finger.

Okra seeds can be roasted and ground into a caffeine-free hot drink. During the American Civil War, the Union blockade of the South meant coffee was scarce and okra seed coffee became a popular substitute.

Okra is a good source of vitamins C, K, B6, folate, magnesium and fibre. It also has vitamin A, calcium, potassium, manganese and iron. Its phytonutrients are anti-inflammatory and antioxidant and support heart and eye health. The mucilage (slime) might be off-putting to some but it is rich in soluble fibre which supports digestion and helps regulate blood sugar and cholesterol levels.

Okra is a key ingredient in gumbo and its mucilaginous content helps to thicken the stew. It can also be steamed, roasted, sauteed, pickled, added to soups, stir-fries, curries, masalas, succotash or served as a side dish.