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Okra history
No one has ever written the official history of okra, so one can only guess how this vegetable spread around the world. Scientists believe that the birthplace of okra was somewhere in the Ethiopian Highlands, but it was not the Ethiopians who began to eat it, but the Arabs. Most likely, the okra was transported across the Red Sea to the Arabian Peninsula, and from there the vegetable returned to its native land – along with the foreign culture of its use.
Okra also spread from the Arabian Peninsula to the shores of the Mediterranean Sea and further to the East. But Okra’s journey did not end there. By the XNUMXth century, okra was one of the most common dishes in West Africa.
The XNUMXth century is the era of the slave trade, when black slaves were actively resold to American planters. Okra, along with the slaves, ended up overseas – first in Brazil, then in Central America, and then in Philadelphia.
Okra is very common in the southern states of the United States – it was there that the majority of black slaves – consumers of okra were concentrated. Anyone who has been to the South of the United States probably remembers the smell of fried okra floating slowly in the sultry and humid air.
Okra in the USA
In the US South and Midwest, okra is often dipped in egg, cornmeal, and deep-fried or simply pan-fried. In Louisiana, okra is a key ingredient in jambalaya, a popular Cajun rice dish. In the southern states of the United States and the Caribbean, a rich soup-stew gumbo is prepared with okra, and the options for its preparation are the sea.
Young pickled okra rolled into jars is very popular – it tastes a bit like pickled gherkins.
It’s not just the fruits of the okra that are involved. Okra leaves are cooked like the tops of a young beet or served fresh in a green salad.
During the American Civil War, okra was even used as a substitute for coffee. The South was then in an economic and military blockade from the North, and the supply of coffee from Brazil was interrupted. The southerners prepared a drink that resembled coffee in color and taste from dry, overcooked okra seeds. Caffeine-free, of course.
Okra all over the world
For several centuries, okra has taken a firm place in the cuisine of different nations. In Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey, Yemen, okra is the most important ingredient in thick boiled and stewed meat and vegetable dishes like European stews and saute.
In Indian cuisine, okra is often added to various gravy sauces for meat and fish dishes. In Brazil, a very popular dish is “frango com cuiabo” – chicken with okra.
By the end of the XNUMXth century, okra had become very popular in Japan, where local chefs willingly add it to tempura or serve grilled okra with soy sauce.
Is okra useful?
Okra fruit is an excellent source of vitamins C, A and B, as well as iron and calcium, thanks to which okra helps to restore body strength. At the same time, okra is low in calories and is perfect for dietary nutrition.
Okra pods are rich in mucous substances, so they are useful for patients with peptic ulcer and gastritis. A decoction of okra fruit is used for bronchitis.
Choosing and cultivating okra
Okra is a tropical plant and grows best in warm climates. The fruits usually ripen by July – August, and nature does not give much time for harvesting – only four or five days.
Buy okra when it is young, tender and firm to the touch. You can store fresh fruits in a paper bag at a temperature of at least 5 degrees, otherwise the okra quickly deteriorates. Unfortunately, in fresh – unfrozen – form, this vegetable can only be stored for two to three days.
The color should not be too large: fruits over 12 cm are hard and tasteless. Typically, this vegetable should be juicy green in color, although occasionally there are also red varieties.
Okra is a rather sticky vegetable, even “sticky”. To avoid excessive “snotty” of the finished dish, wash it immediately before cooking, and cut it quite large.
Bon appetit!