Okra

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.

 

Okra

Comments

Reviews

Share your thoughts...

Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

delicious ipad