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Okra

Natural binding agent in recipes

Okra - Product photo

Whereas African and Creole cuisines have long discovered the taste of okra, the vegetable is less known in Western Europe. Their shape alone is reminiscent of a really exotic vegetable. Okra look like a cross between a courgette and a (green) chilli pepper, about 5 to 10 centimeres long with vertical, ribbed stripes. They are actually seed pods, originating from a tropical herb. Nature's Pride sources its okra from Thailand, Honduras and Nicaragua.

With its slightly savoury flavour, okra is not unlike green beans. The vegetable is also used as a natural binding agent. If cooked for longer, the texture becomes a little mucous and the vegetables are excellent for thickening soup and other dishes.

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Storage advice

  • Transport and storage: Provide refrigerated transport and storage at a temperature of 6˚C.
  • Shop: Okra prefers a place on the refrigerated shelf.

Our okra is grown in:

Thailand, Honduras and Nicaragua

Growing and harvesting

At the grower's

Nature's Pride sources its okra from Thailand, Honduras and Nicaragua. The reason okra thrives there is the perfect composition of the soil. In addition, the logistics are designed to transport okra quickly to Nature's Pride.

After sowing, it takes 45 days before the first harvest can take place. Then the okra is cleaned, sorted and packed.

Okra - Growth & Harvest

Recipes & preparation tips

Okra tempura! This is one of the surprising uses of this characteristic vegetable, as featured on the EAT ME website. In American cuisine, okra deserves a place in gumbo, a dish that holds the middle beween a soup and a stew. With their slightly spicy taste, okra also works well in salads. Rinse the okra and remove the stems before processing the vegetables, whole or in pieces. Tip: the liquid produced during cutting is a good binding agent.

Okra - Recipes & Preparation Tips

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