Okra

Okra is a vegetable of tropical origin, native to Africa and today cultivated worldwide, including the Mediterranean region. The edible part consists of green seed pods with a mild, slightly grassy flavour. A distinctive feature of okra is its high mucilage content, when cooked, it releases a gel-like substance that naturally thickens dishes. This makes it an essential ingredient in the American dish gumbo. In the kitchen, okra is sautéed, stewed, fried, or added to curries and braised dishes. It is rich in vitamin C, vitamin K, folic acid, and dietary fibre. It is popular in African, Middle Eastern, Indian, and South American cuisines.