Also known as 'ladies' fingers', the long elegant stems of okra are a popular ingredient in Indian and Middle Eastern cookery. The green skin of the okra is slightly fuzzy, while inside, the flesh has rows of edible creamy seeds. When eaten raw it tastes similar to a runner bean, but when cooked the texture becomes glutinous and the taste is milder.
Uses: Serve raw chopped into salads or add to a curry or mixed vegetable stew. The glutinous texture makes it good for thickening sauces.
To store: Store in the fridge for 2-3 days.
To prepare: Wash and trim off the stalks.