![]() ![]() It has heart shaped leaves (one species is cultivated for its edible leaves), and large, yellow, hibiscus-like flowers. It is a tall (6 ft) annual tropical herb cultivated for its edible green seed pod (there is also a red pod variety, which turns green when cooked). Okra is a member of the Mallow family, related to cotton, hibiscus and hollyhock. See Also: Okra, Vegetable of the Month Okra Trivia Okra Recipes The term okra was in use in English by the late 18th century. The name 'okra' probably derives from one of the Niger-Congo group of languages (the name for okra in the Twi language is ‘nkuruma’). In Spanish okra is ‘quibombo’ the French word is ‘gombo,’ ‘bamia’ or ‘bamya,’ in India it is ‘bhindi,’ and in the eastern Mediterranean and Arab countries ‘bamies’. Today Peruvian Okra is still cultivated on a small scale in Peru and can be found at fresh local markets.Also known as: Lady's Fingers, gombo, gumbo, quingombo, okro, ochro, bamia, bamie, quiabo. Peruvian Okra originally came from Africa and was introduced to the country sometime in the 16th or 17th century via the Atlantic slave trade. The origins of okra are disputed, and many experts believe it is native to Africa or Asia, growing since ancient times. ![]() It is also used in ceviche, which is a famous dish of coastal Peruvian towns and is considered one of Peru’s national dishes. Okra is favored for its nutritional properties and is often prepared in one-pot meals, which was an established style of cooking in Africa that became commonplace in Peru. Over time, vegetables such as okra began to become a common element in cooking and were widely adopted into indigenous Peruvian cuisine. ![]() As many Africans settled into working on plantations along the coastal regions of the country, they brought foods from their homeland and planted them for small scale cultivation. Okra was introduced to Peru when the African slave trade was brought to South America in the 16th to the 17th century. The pods should be harvested and used immediately for best flavor, but they will also keep for 2-3 days when stored in a paper bag in the refrigerator. Peruvian Okra pairs well with meats such as poultry, chorizo, bacon, and beef, coriander, cilantro, mint, avocado, bell peppers, tomatoes, onions, garlic, plantains, potatoes, and rice. The leaves of the okra plant are also edible and can be lightly sautéed or braised. In addition to cooking, the seeds can be roasted, ground, and used as a hot beverage and the pods can be dried and ground into a flour for use as a thickener. Peruvian Okra has a mild flavor, and in Peru, the pods are sautéed and served with rice, stewed with tomatoes, tossed into soups and stews, stuffed, or pickled for extended use. Though the pods can be eaten fresh, they are most popularly cooked and can be boiled, blanched, steamed, grilled, baked, and fried. When harvested at an immature stage, Peruvian Okra can be consumed raw and tossed into salads. Peruvian Okra is an excellent source of vitamins A, C, and K, fiber, and also contain some magnesium, potassium, calcium, and folate. Though not native to Peru, okra was introduced to the country when African slaves arrived via the Atlantic slave trade and was widely adopted into native cuisine, valued for its nutritional properties and mild flavor. Also known as Ochro, okra is one of the most heat tolerant plants that can grow in tropical and subtropical regions across the world. Peruvian Okra, botanically classified as Abelmoschus esculentus, are edible seed pods that grow on upright plants that can reach up to two meters in height and is a member of the Malvaceae family. Peruvian Okra has a silky, tender, and crisp consistency when cooked, with a mild, green flavor similar to eggplant or green beans. ![]() The flesh also contains a mucilaginous liquid that intensifies with prolonged periods of cooking. When young, the seeds are white to cream-colored and as the pod matures the seeds transform into a grey, dark green hue. Underneath the surface, the flesh is pale green to white, fibrous, and contains a small cavity filled with rounded seeds. The green pods average 10-25 centimeters in length with firm, smooth edges, and depending on the variety, may be coated in a pale fuzz. Peruvian Okra is an herbaceous plant with heart-shaped leaves, thick stems, and slender, tapered pods. ![]()
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