The Okra pod resembles an elongated lantern in shape and has soft green coloring. Its main attribute is characterized by rows of tiny seeds and its slippery texture once cut open.
Use Okra in soups and salads, or add it to your menu as a delightful side dish. Avoid cooking Okra in pans made of iron, copper or brass for their chemical properties turn it black. It is very popular in many Creole dishes and is the base ingredient in gumbo. Okra may be steamed, boiled, pickled, stir-fried or battered and deep fried for a delicious snack.