Okra: The exotic superfood poised to win over our tables
Okra, also known as lady's finger or edible hibiscus, is an exceptionally valuable vegetable that remains relatively unfamiliar. Its elongated green pods are a veritable treasure trove of health benefits. Although it originates from Africa, okra is successfully cultivated worldwide, and its qualities have been appreciated since ancient times.
Okra still remains relatively unpopular, despite its longstanding value worldwide. Its exceptional nutritional and culinary properties make it worth including in your diet. But is okra really as healthy as it's purported to be? Let's discover why this unassuming vegetable is truly a gem.
Okra – an exotic vegetable with a rich history
Okra originates from the regions of present-day Ethiopia and has been an essential part of the diet in Africa, Asia, and the Caribbean for centuries. Its taste and nutritional values were celebrated in ancient Rome and Arabia. It reached India and Southwest Asia and was valued as a key ingredient in many dishes. Okra began to be cultivated in the Americas in the 17th century through the transatlantic slave trade. In the United States, its cultivation gained momentum in the 18th century.
The elongated pods of okra, also known as gumbo, are best harvested before they are fully ripe. This is when they are most tender and flavourful. Although not commonly found in Poland, okra can be located in specialised stores, including canned versions. Its delicate taste, reminiscent of a combination of green beans and courgette, makes it an extremely versatile ingredient in the kitchen.
Why is it worth eating okra?
Okra is a true nutritional powerhouse. It is an excellent source of fibre, which aids digestion, regulates blood sugar levels, and lowers the concentration of “bad” LDL cholesterol. Regular consumption of okra can reduce the risk of heart disease, diabetes, and obesity.
One of okra’s greatest assets is its high vitamin C content, which boosts immunity and protects the body from free radicals. These harmful particles accelerate ageing and increase the risk of heart disease, osteoporosis, and cancer. Vitamin C works in tandem with vitamin E and carotenoids present in okra, creating a strong antioxidant duo.
Okra is also rich in minerals such as calcium, potassium, and phosphorus, which support bone and nervous system health. Additionally, it contains many polyphenols and chlorophyll, which have anti-inflammatory properties and can inhibit the development of atherosclerosis.
Okra – a natural thickener and remedy for digestive issues
When cooked, okra releases a characteristic slime that not only thickens dishes but also aids in treating digestive issues. It can be used as a natural remedy for constipation, stomach ulcers, haemorrhoids, or bowel movement problems. Therefore, it is recommended for people struggling with digestive system ailments.
Moreover, 100 grams of okra provide approximately 36 calories, making it an ideal food for those managing their weight. Low in calories and rich in fibre, it is perfect for a weight-reduction diet.
How to use okra in the kitchen?
Okra is extremely versatile in culinary applications. It can be consumed raw, cooked, fried, stewed, or even pickled. In Asian and African cuisine, it is often used in vegetarian dishes, such as stews and soups. In the Caribbean, it is added to coconut milk, while in India it is baked and served as a snack.
Okra pairs wonderfully with seafood, poultry, and beef. You can make grilled skewers with it, fry it in pancake batter, or add it to Asian stir-fry dishes.
Okra – a treasure worth discovering
Although okra is just gaining popularity, its remarkable health benefits and culinary versatility make it a product worthy of attention. It strengthens the heart, regulates blood sugar levels, and aids digestion – these are just a few of its advantages. If you haven't tried this exotic vegetable yet, give it a go today and introduce a touch of the exotic to your kitchen. Your health will thank you!
