Good for the blood
Okra is a welcome guest in Moroccan, Indian and Creole cuisine. We rarely see this vegetable in Dutch households. And that while there is plenty of reason to put okra on the menu more often.
What is it?
A fruit vegetable that is widely used in Moroccan, Indian and Creole cuisine. Okras are 5 to 15 centimeters long and they look a bit like courgettes and green peppers. The taste is a combination of green beans, asparagus and aubergines. In English the okra is also called ‘lady’s finger’.
What’s in it?
Okras are high in B vitamins. Compared to an average vegetable, it contains five times as much folic acid (B11) and almost four times as much vitamins B2, B6 and niacin (B3). folic acid is one of the few vitamins that the Dutch do not always get enough of, says the Nutrition Center. We need it for proper functioning of the body and for the production of white and red blood cells. The other B vitamins are indispensable for the energy supply of the body and the metabolism.
What should you look for when buying okras?
Fresh okras are soft yet firm, they break easily in half and look fresh with no brown spots.
How do you store okras?
They can be kept outside the refrigerator for about three days. Storing in the fridge will affect the taste, although the color will remain more beautiful.
How do you prepare them?
You can cook, grill, braise or stir-fry them. They are ready in 3 to 10 minutes. Only the handle has to be removed. The ‘juice’ of the okra becomes a bit slimy when heated and has a gelatinous binding power. If you want to use the binding effect, cut them open or into pieces. If you do not want that, make sure that they remain intact when cleaning.
Sources):
- Plus Magazine
