59: Okra

Okra, also known as lady’s fingers, look like a long and slender green pod with a slightly ridged exterior. Inside, okra has a gelatinous texture and small, round seeds. Okra has the ability to thicken stews and soups due to its natural mucilage content. When cooked, it develops a satisfying slight crunch while maintaining its delicate flavor. Okra can be pickled, stir-fried, or used in gumbo, bringing a touch of earthiness and a subtle hint of sweetness to any dish. It is loaded with fiber, vitamins A and C, and antioxidants.

Okra