Taken from the Wikepedia (http://en.wikipedia.org/wiki/Okra) and Vegetarian's Paradise (http://www.vegparadise.com/highestperch28.html):
Okra is a flowering plant in the mallow family with the scientific name Abelmoschus esculentus. It probably originated in the Ethiopian Highlands, although our American name Okra is West African in origin. Early evidence of Okra comes from Egypt and the Moors in the 12th and 13th centuries, and it arrived in the United States with the slave trade in the early 18th century.
Dishes featuring Okra can be found in Haiti, Japan, India, the Mediterranean, Brazil, throughout the Middle East, and of course in gumbo in the Southern United States.
The acetylated acidic polysaccharide and galaturonic acid in Okra make the characteristic “goo” it is renown for in stews such as gumbo and brunswick stew. However, stir-frying with acidic items such as citrus or tomatoes prevents the Okra from getting slimy.
Okra is a nutritious food, containing high levels of Vitamin C and magnesium. 1/2 cup of cooked okra supplies 2 grams of fiber (raw is 1.3 grams), 1.5 grams of protein cooked (raw is 1 gram), vitamin A, vitamins B1, B2, B3, B6, folacin, 257 mg. of potassium, and 50 mg. of calcium.
Okra is very drought tolerant, and it is possible that the plant itself could be a source for construction materials, handicrafts, forage and fuel.
All this information may be very good you say, but what do you do with it? Well, here at Olin-Fox Farms we have a couple ideas...
Quickie Pizza
Broiling the Okra prevents any gooiness and creates a tender tasty vegetable pizza!
1 Tortilla Shell
4 pieces Okra
4 – 8 small slices tomato
¼ cup finely sliced onion
Other veggies you like or want to use up in your fridge, in thin slices
4 leaves basil, chopped
½ tsp. Oregano
½ tsp. Garlic Powder
1 Tbsp. Olive Oil
2 Tbsp. Mozarella, sliced or grated
1 Tsp. Parmesan Cheese, grated
Salt to taste
Optional ¼ Tsp. Hot pepper flakes
Lightly oil a baking sheet and place the tortilla shell on it. Drizzle olive oil on the tortilla shell and sprinkle the garlic powder, oregano, hot pepper flakes if desired, and salt on it. Place the Okra, tomato, onion, and any other veggies artistically on the tortilla shell. Lightly drizzle the veggies with olive oil and sprinkle with salt and chopped basil. Place under the broiler for about 5-7 minutes, until the veggies are sizzling. Remove the pizza from the broiler and top with the mozarella, and broil a couple more minutes until the mozzarella is melted. Remove from oven and sprinkle with Parmesan cheese. Voila! Veggie Pizza! Serves 1.
Grilled Okra
Another tasty tender okra idea.
Marinate okra in olive oil, salt and pepper to taste for 30 minutes. Place okra on 2 shish kabob skewers (2 skewers through each okra prevents it from twirling around). It's OK to have multiple okra on the skewers, just make sure there are two skewers through each okra. Grill until tender, turning as needed.