Okra (Abelmoschus esculentus Moench), known in many English-speaking countries as ladies’ fingers, bhindi, bamia, or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods.
The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world. -via Wikipedia
When I was a kid you couldn’t get me to go near okra — or ochro as we call it in my Guyanese family. I thought that it was so slimy and gross.
Now, okra is one of my favorite foods. I could eat it every day. I love the slimy part that my Uncle Steve and Aunt Sylvie called the “sourwa.” And the benefits for health, nutrition, and just general wellbeing! My great-grandmother Ma used to use “young ochro” as eye drops!
My dad emailed me this chart below, “The Amazing Health Benefits of Okra.”
If you want to make okra or ochro like we make it in GT, there’s a great recipe on the blog Tasty Guyana.
Of course, check with your own doctor to know what’s right for you. This is posted for informational services only and I am not a doctor or nutritionist.
Nutritional Chart for Okra
|Nutritional value per 100 g (3.5 oz)|
|Energy||33 kcal (140 kJ)|
|Dietary fiber||3.2 g|
|Vitamin A equiv.||
Vegetarian Curry Okra Recipe
Featured photos from Wikipedia. This video is from the YouTube channel Caribbean Pot. If you can’t see it above, click here to watch on YT.
- From their site: “Here’s a quick and tasty way to prepare okra or ochro as it’s known in the Caribbean. First we’ll create an aromatic base with diced onion, garlic and curry powder, then we’ll toss in the okra and give it a quick stir-fry. In the Caribbean okra is a very popular vegetable, so we’re always looking for ways to cook and enhance it’s appeal. This curry okra (okra curry for my Guyanese friends) will be a hit on your dinner table.”