2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Okra is one of the oldest cultivated vegetables on earth. Okra is a plant that originated in Africa. It was brought to the United States by African slaves about 3 centuries ago and quickly gained popularity. According to the chroniclers, the sultans in the ancient Arab countries were crazy about okra.
Okra is a member of the Mallow family and is closely related to hibiscus and cotton plants. Forms large yellow flowers.
Okra can be found from May to October and is of course available all year round in Africa. It is offered frozen, canned and marinated. The ancient inhabitants of Ethiopia and Sudan began to cultivate okra as far back as the second century BC. Okra is known all over the world, which should not surprise us because it was cultivated 3000 years ago. Pakistan, Nigeria and India are considered to be the largest producers of okra.
Okra composition
Okra is a vegetable very rich in B vitamins, vitamin C, E and K. Of the mineral composition, the highest content of potassium, magnesium, phosphorus, calcium and iron.
100 g of okra contains 2 g of protein, 90.17 g of water, 0.1 g of fat, 3.2 g of fiber, 3.8 g of carbohydrates, 21 mg of vitamin C. It is suitable for people who follow diets because it contains only 25 calories in 100 g of product.
Selection and storage of okra
Okra stalks grow on bushes and look like green peppers as big as soil. The okra is harvested when it is not fully ripe. It is extremely important to pick fresh okra young, because if left to stand for more than eight days after ripening, it becomes unfit for cooking. In Bulgaria, okra ripens in mid-July and is ready for food. In some parts of Bulgaria okra strings are dried for the winter, similar to red peppers. The most common variety of okra in Bulgaria is Constantinople okra.
When buying fresh okra the peppers must be kept young without any signs of injury. They should also be fragile, but not soft. You should not buy okra that is more than 4 inches long, because this is a sign that it is already old. The fruits of okra are thin, long and pointed.
Okra it needs to be prepared as soon as possible after purchase. It can also be stored in the refrigerator, but it should be placed in a paper bag, wrapping paper or absorbent paper towel. It is not recommended to store in a closed plastic bag or container. Fresh okra can be stored fresh for no more than 3 days in the refrigerator.
Culinary use of okra
The young pods of the okra are covered with a thin lint, which must be removed before cooking. To remove the hairs of the okra, before cooking the okra is washed and rubbed with salt and vinegar and then rinsed. Clean it by cutting the handle and its tip. Okra is widely used in making dishes, delicious winter vegetables and pickles.
Okra is a fluffy plant that contains a slippery, sticky substance when cut. This substance gives the okra a property of density. That is why it is so often used to make soups and stews.
Okra can be eaten raw, marinated or cooked in different ways. Many people prefer to eat it fried or breaded, as this reduces its stickiness. Okra can be used in salads. Its lightness and taste are successfully combined with various types of meat, rice and other vegetables. Ripe okra fruits are not suitable for culinary processing, but in some countries they use the seeds as a coffee substitute.
Some people do not like the slime that okra releases during cooking, but it thickens the dish. If, however, you do not want to have such mucus at all, soak the okra in cold lemon juice for about 2 hours. Another option to remove the mucus is to simply blanch it for 5 minutes in water and vinegar.
Okra is very common in Arabic, Asian and African cuisine. In Brazil it is called kiabu, in Cuba it is known as kimbombo, and in the Gulf of Mexico in the winter they regularly eat gumbo - a thick spicy stew.
Health benefits of okra
Okra is useful in the treatment of inflammatory diseases of the stomach and intestines due to the many mucous substances in its composition. It is widely used in diets for weight loss and in metabolic diseases, speeds up metabolism.
It is also useful in patients with problems in the cardiovascular system, kidneys and hypertension. Okra is a very easily digestible vegetable, which makes it ideal for people with a sick stomach. The provitamin A contained in it provides healthy bones and teeth, sharp vision.
An interesting fact is that okra pods are used to obtain a plant extract, which is used as a substitute for the widespread Botox. This extract reduces muscle contraction and relaxes them. It also neutralizes harmful substances for cells and free radicals. Protects against premature aging. Okra is a proven useful food for patients with liver and kidney diseases.
Okra enjoys great respect among people who follow diets because it not only speeds up the metabolism, but is very low in calories.
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Okra (Abelmoschus esculentus, Hibiscus esculentus) is an annual herbaceous plant, reaching a height of nearly one meter. The use of okra is broad-spectrum. The fruits can be eaten fresh or dried and added to various dishes, soups or sauces.
Storage Of Okra
Okra is a plant with poor storage. Therefore, it is good to consume fresh, as soon as possible after harvest. To keep it longer, however, you can try one of the following methods. If you have decided to process the okra, this is done within 24 hours after harvesting.
Tips For Cooking Okra
Okra was discovered around Ethiopia in the 12th century BC and was cultivated by the ancient Egyptians. Okra is a great source of valuable nutrients. It is a good source of vitamin C. It is low in calories and fat free. Okra is available all year round, with its peak season in the summer months.
