Okra is a magical vegetable whose texture varies dramatically depending on how it's cooked. If you like it gooey and glutinous, add it to an African-style stew; if you prefer it in whole chunks, try it in a classic American gumbo. Okra is also known as ladies’ fingers because of its shape, and is widely used in Indian, Middle Eastern, Caribbean and southern US cookery.
It’s not as popular in the UK as it is in the US, but is usually available in supermarkets and grocers. Choose stems that snap cleanly and don’t bend.
Okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It can be eaten raw in salads or cooked with curries or vegetable stews – add a handful of chopped okra to a ratatouille.
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