Okra is a perennial plant native to Eastern Africa that is now used in many different cuisines. Part of its scientific name, Abelmoschus esculentus, is derived from the Arabic phrase “father of musk”, which is likely due to the musky aroma given off by the seeds when crushed [1]. Okra spread primarily through trade from Eastern Africa to Arabia, and then further east to South Asia. Although it had been circulating the Mediterranean sea earlier on, its first major introduction to Europe occurred with the Umayyad conquest of Spain [1].
Okra is cultivated in warm and tropical regions of the world, is very heat- and drought-tolerant, and can also adapt to a variety of soil types. However, it does prefer slightly acidic soil and needs lots of water during germination. Okra is typically harvested only a few months after planting, leaving the seed pods immature. If left to mature, they quickly become fibrous, woody, and inedible [1].
Cultural Relevance of Okra
Okra is relatively low in calories, but very high in essential nutrients including protein, fiber, vitamins A, C, K, and B6, folate, calcium, magnesium, and potassium [2]. It supports immune function, skin health, and digestion, and may even decrease risk for heart disease by managing cholesterol levels. It is also rich in the protein lectin, which some believe may inhibit the growth of human cancer cells, although the research on this is limited [3].
The part of the okra plant that is most used for culinary purposes is the seed pod. However, young okra leaves are also edible, as are the seeds themselves. The leaves can be used in ways similar to other greens, including in salads, while the seeds can be roasted to create a caffeine-free coffee substitute [1].
Although technically classified as a fruit, okra’s seed pods are typically cooked as vegetables and are commonly known for the slime they produce. Although this slime is used in many dishes, they can also be “de-slimed” by cooking with acidic foods such as tomato [1]. Okra can be roasted, grilled, fried, baked, boiled, pickled, or sauteed to create a variety of different dishes, and it can be served as part of lunch, dinner, or as a side [2].
Middle Eastern Okra Recipes
Bamya is a well-known Middle Eastern Okra stew, especially common in Egypt and the Levant. With okra, onion, garlic, cumin, turmeric, tomatoes, and the option of adding beef, this is a warm, simple, and delicious dish for any meal.
Fried Okra may not be a traditional Middle-Eastern dish, but it does use many Middle-Eastern spices and ingredients, including sesame oil, garlic, and pomegranate molasses. This fresh and spicy dish is perfect served as a side alongside meat, rice, or another staple.
Baked Okra is made with beef (or lamb), tomatoes, onion, garlic, and a variety of Middle Eastern spices like cinnamon, parsley, all spice, paprika, coriander, cayenne pepper, and more. This delicious Palestinian recipe takes a spin on the classic Bamya loved by many throughout the Middle East.
Middle Eastern Okra Recipes
Bamya is a well-known Middle Eastern Okra stew, especially common in Egypt and the Levant. With okra, onion, garlic, cumin, turmeric, tomatoes, and the option of adding beef, this is a warm, simple, and delicious dish for any meal.
Fried Okra may not be a traditional Middle-Eastern dish, but it does use many Middle-Eastern spices and ingredients, including sesame oil, garlic, and pomegranate molasses. This fresh and spicy dish is perfect served as a side alongside meat, rice, or another staple.
Baked Okra is made with beef (or lamb), tomatoes, onion, garlic, and a variety of Middle Eastern spices like cinnamon, parsley, all spice, paprika, coriander, cayenne pepper, and more. This delicious Palestinian recipe takes a spin on the classic Bamya loved by many throughout the Middle East.
Sources & Additional Information