Okra

Okra is a strange, gooey vegetable when cooked. Originating from north west Africa, it is the seed pod of a 2m high, annual plant with palmate leaves. The immature pod is harvested about 5 days after pollination, at no more than 10cm long, before it has a chance to go woody. When sliced transversely it shows a hexagonal structure, with relatively large, creamy-white edible seeds. It also has a lightly fuzzy skin, which can be rubbed off with a towel if needed.

Wash only just before cooking. The pod goes gooey or some would say slimy when cooked, and is often used as a stew thickener for just this reason. The leaves can also be cooked up and eaten. Lightly cooked it provides vitamin A, C, K, B6, thiamine, folate, calcium, magnesium and manganese.