ingredient information
Okra is thought to have originated in Africa and has spread to become widely used in southern States of America, West Indies, India, Asia and South America. Today okra is an important part of creole, Cajun, and south western cooking styles and is probably best known for being the key ingredient of gumbo. Okra is sometimes known as ladies fingers, bhindi and bamia. Okra has a delicate ‘asparagus-like’ flavour. There are two varieties of okra available, green and white. Green okra is shorter and slightly stubby when compared with the white okra. White is actually a light green colour and is longer and more slender than green okra, it has quite pronounced ridges. Okra is a useful source of vitamins A and C, calcium and fibre.