Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Okra along with all the trcipes employing Okra presented on this site, with 155 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Okra recipes added to this site.

These recipes, all contain Okra as a major wild food ingredient.

Okra (sometimes known as Ladies' fingers) are the edible fruit of the flowering plant Abelmoschus esculentus a member of the Malvaceae (mallow) family. The name is West African in origin and probably derives from the 'ókùrù' in Igbo, a Nigerian tongue.

The plant is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits containing round, white seeds. The fruits are harvested when immature and eaten as a vegetable. It is most important for its thickening properties as okra exudes a glutinous juice in cooking which thickens stews and braised dishes. It is an important ingredient in many West African stews and is used in many Indian curries. It can also be eaten raw in salads.