Okra, also known as Lady’s Fingers, is an edible green ridged seed pod. It is favoured internationally in many dishes due to the perceived health and nutritional benefits.
Fresh okra should snap cleanly under the thumb. Avoid those which bend as this shows a sign of age.
The ‘slimy’ texture found when cooking Okra can be minimised by keeping the pods intact and reducing contact with water and other liquids.
Fresh, crisp okra is available from India between November to May, and from Jordan between April and October. It is also sourced from Cyprus, Gambia, and Mexico.