This unusual vegetable is grown all over the world and looks a little like a chunky green bean.
Cooked briefly, it has a beautiful crunch and a fabulous flavour. Alternatively, when okra is cooked for a long time, the seeds become very glutinous and is often used as a thickener in soups or stews.
Okra is ‘bhindi’ on Indian restaurant menus and is colloquially known as lady’s fingers – although not many ladies would be pleased with such a comparison! It is often used in African, Asian and Indian cooking.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter