Okra

*One half pound of Okra = 1 Qty.

Okra, a common pod vegetable (a fruit) and nightshade vegetable, is also called “gumbo” in the U.S. When we think of Okra, we usually think of Southern cooking, including cajun and creole cuisine.

Okra is a good source of fiber, B vitamins, magnesium, folate, and more.

How to Cook Okra

Okra is used to make things like sauces, salads, and soups. Okra can be boiled, sautéed, fried, grilled, steamed, eaten raw, or battered. The fruits of the okra plant can be preserved by drying and grinding into powder or pickling.

The traditional use of okra is in soups like gumbos and various culinary preparations in which meats form a critical factor. Okra is also sometimes cooked similarly to green peas – the very tender and young pods are usually boiled and served as a salad with French dressing.

See our Okra recipes here»