Other times the okra is simply steamed, without any oil and added alongside other stews and soups. In Nigeria, an okro stew made with grated okro is highly favoured. In fact, depending on which part of West Africa you are in, you are likely to find differing textures according to region. When chopped into small pieces and stewed, okro is rather mucilaginous, a trait which people either love or hate.įor anyone put off by the sliminess, it is possible to enjoy the vegetable fried or roasted, where no slime is allowed to form.įor those who are fans of the texture, you can make a stew that is as thick as a smoothie or chunky. (Think dry herbs compared to their fresh counterpart.) When roasted or dry fried, the flavour intensifies, much like any green leaf would when dried. The flavour can be deepened or mellowed out depending on how you choose to cook it. However in its purest form, okra has a mildly sweet and grassy flavour that can be likened to aubergines (eggplant). In terms of taste, it is difficult to say, as the vegetable takes on the flavours introduced to whatever stew it cooks in. Okra, when chosen properly and cooked well, has a pleasantly fresh texture, with a little bite that melts away in your mouth as you chew. The fibres will hold that tip in place and it will not be able to break away cleanly. If, on the other hand it is a tough pod, you will clearly meet resistance. If it is fresh, the tip should snap off quite cleanly, leaving no traces of tough fibers. It is common practice in the street markets of Lagos, Nigeria, for example, to gently press on the pointy end of an okro pod. You want to stick to between small and medium sized okra pods.Īnother thing you can do is a tip test. If you have picked up an okro the size of a baby cucumber, chances are it is overgrown and tough. The first thing you will want to do is use your visual judgement. The good news is this can be completely avoided by taking an extra minute to meticulously pick out the best pods from the rest while at the store or market. This often results from overgrown okra pods. There is nothing worse than tucking into a delicious okro stew only to end up with some tough pulp in your mouth. This brings us to our next point: how to pick the right okra pods. A common type found in West Africa is the cowhorn or the “local” variety which is short, thick and woody in texture. The leaves of the plant are just as hairy. They have highly fibrous flesh that can be so hairy it gives an itchy prick. Okra, sometimes described as lady fingers, are usually green and pointy. Similarly, in Ghana, in the Ashanti languages refer to it as nkuruma. The etymology for the word okro can be traced to the 1670s Nigerian Igbo word, ọ́kụ̀rụ̀. This is possibly due to historic references of the entire Sub Saharan African region as Aethiopia. The okro plant itself is native to West Africa, though sometimes the origin is attributed to Ethiopia. In fact, there are some versions of gumbo from Southern American cuisine, that are directly related to okro stew in West and Central Africa by name and consistency. Different variations of it can be found all over the region and the rest of the world. Okra (okro) stew must be one of the most widely known dishes originating out of West Africa. Seafood Okra Soup with Pounded Yam is an exquisite journey for the palate, capturing the essence of a seaside feast within the comforts of your home.This Seafood Okra Stew is a classic West African way to enjoy okra (okro): wiith tiger prawns and white fish in a flavorful tomato sauce. The interplay between the seafood-infused broth and the fluffy yam creates a culinary experience that is both comforting and indulgent, inviting you to savor the coastal charm of West Africa in every bite. Each spoonful unveils a symphony of textures and flavors, where the sea-kissed essence of the seafood melds seamlessly with the slight viscosity of the okra.Īccompanying this maritime medley is the perfect canvas of Pounded Yam – a soft, stretchy mound ready to soak up the flavors of the soup. This West African delight harmonizes the ocean’s bounty, combining plump shrimp and sweet crab in a rich broth infused with the earthy goodness of okra. Dive into a culinary masterpiece with Seafood Okra Soup, a tantalizing blend of succulent shrimp and tender crab, served alongside velvety Pounded Yam.
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