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Okra, also known as Ochro, Okro, Bhindi,
Bamia, Bamieh, Gumbo, quimgumbo and Lady Fingers, is one of our
planets most nutritious and mouth-watering vegetables. Its
scientific name is Hibiscus Esculentus.
Okra blends well with other vegetables
such as tomatoes, chilli peppers, spinach, and mushrooms. It
exudes a sticky juice which, when added to any liquid, will
Okra is also very nutritious and
medicinal. It is a good source of Vitamin C, Folic Acid,
essential B vitamins as well as magnesium, manganese and
potassium. It is also high in dietary fiber.
The Greatness Of
Perhaps nothing is better known as a staple of Cajun cuisine
than gumbo, a spicy, hearty stew or soup whose name literally
means “okra”. Called one of the greatest contributions of
Louisiana Cajun kitchens to American cuisine, it came to that
state with the first French settlers, who loved bouillabaisse,
a highly seasoned French stew.
Cooking Tips for Okra
For best results, use fresh okra, not frozen. Select
okra with small pods (3 inches or so long). If you are using frozen okra, remove
as much of the moisture as possible before cooking by spreading on a paper
towel, or patting it dry after it thaws, etc.
Avoid cooking okra in pans made of iron, copper or
brass for their chemical properties turns the fruit black.
and Lamb Stew
Cajun Chicken & Seafood
Cajun Chicken Gumbo
Yogurt - Recipe from India
Bhendi - Recipe from India
Okra and Shrimp with wine
Okra and Corn with
and Green Beans
Garlic Okra Pickles
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