Okra

OKRA FEATURES
Okra belongs to the same family as mallow, hibiscus and cotton plant. The thin skin of the okra is edible and can be smooth or fluffy, depending on the variety. The inner part is divided into sections containing the numerous green or brownish edible seeds. Once cut, the pod of this vegetable releases a sticky substance that, thanks to its properties, makes soups and stews thicker. Its subtle flavor can be compared to that of aubergine.

OKRA ORIGIN
Most likely it is of African origin, it develops in tropical and warm temperate climates. The okra is very common in Africa, India, the Middle East, and South America. Historians attribute to the invasions of the Moors in Europe in the eighteenth century the introduction of the okra in Spain from Africa. The okra was brought to the United States by the slaves of Africa and has long been considered a food for the poor, which explains why, despite being excellent and tasty, it has been ignored by many.