Okra are small, green, ribbed pods which open to reveal sticky flesh and many small edible seeds.

Okra probably originated somewhere around Ethiopia and was being cultivated by the Egyptians by the 12 century BC. Its cultivation spread throughout North Africa and the Middle-east and then to the Caribbean and Southern USA, where it became a mainstay of Creole and Cajun cookery.

OKRA are classed as a vegetable.


Okra can be boiled, sauteed, deep-fried, steamed or braised. Its silken texture when boiled is used to thicken stews, like Gumbo. Adding a touch of lemon juice whilst cooking can improve the texture of okra.

Nutritional Information

Typical values per 100g: energy 31 kcal, 130 kJ protein 2.8g carbohydrate 3.0g fat 1.0g.


Wash thoroughly, top and tail by cutting a small section from both ends. Use whole or cut into slices.


Store in a refrigerator for up to 3 days.


Good quality okra pods should be clean, fresh-looking, tender and well-shaped.

Fun Fact

In Britain, okra is also called ladies fingers. Okra is a staple food of Africa, India and Southern USA.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.