Well suited to resist changes in climate, okra is among the most heat- and drought-resistant vegetables in the world. It contains antioxidants, including beta-carotene, xeaxanthine, and lutein.
This slim, green seed pod goes by many names, including gumbo, bhindi and lady’s finger. It’s commonly used in the Caribbean and in areas of the world where Creole, Cajun and Asian cooking are popular. When cooked, the seeds produce a sticky, viscous liquid, which makes them ideal for thickening soups and stews.
Okra can be steamed, stir-fried or grilled and pairs well with strong, spicy flavours and seasonings.