History
Okra or okro (Abelmoschus esculentus) is a vegetable of the family Malvaceae, an extract of an herb native to Africa. It would come to America and the Caribbean during slavery in the slave ships from Africa. It will stay for a long time, a food reserved only for slaves. Today it is found everywhere in the tropics.
Varieties
There are 15 varieties of okras in the world (Clemson Spinless, Puso, Pop 12 Red Rockek, Farmer, Hire, Indiana, Okra, Emerald, Essoumtem, Volta F1, F1 Madison, Lima F1, F1 Kirène, F1 Sahari).
In Martinique, it mainly cultivated the varieties Emerald (non-exposed ribs) and Okra.
It's a long fruit of 8 to 25 cm (3" to 10"), green, angular, sharp and long hairy.
Health benefits
Cooked, okra becomes sticky but facilitates intestinal transit. It is also anti-inflammatory, antiseptic, laxative and anti-diabetics. It also treats urinary incontinence and aids digestion and childbirth for women.
Its leaves, fruits and seeds are used in the treatment of various diseases and increase blood volume.
Okra is also useful to cure fever, for it simply toast the powder dry seeds and boil for a few minutes to give children in a dose of one to three tablespoons.
In case of constipation, cut the green okra into small pieces slip, boil and drink.
Okra is planted and harvested throughout the year. There are no real seasons.
Uses
Okra can be eaten raw or cooked. It is used both as a vegetable and as a condiment. It goes particularly well with tomatoes, onions, peppers and eggplant. In Martinique, it is consumed mostly cooked.
It is also eaten in slices seasoned with a vinaigrette. Okra can thicken soups or soups.
It can also be sliced in sauces including those of chicken.
