A close relative of the ornamental hibiscus, okra has been
cultivated for centuries and originated in Northern Africa around the upper
Nile and Ethiopia – eventually spreading eastward to Saudi Arabia and India.
One of the earliest records of it growing in Egypt describes the plant, its
cultivation and its uses in vivid detail.
Okra was introduced to the Caribbean and southern North
America by slaves who brought the crop from Africa. The name “gumbo” comes from
a Portuguese corruption of the plant’s Angolan common name.
Low in fat and calories okra is rich in calcium, iron,
potassium and vitamin C, and also contains vitamin B6, thiamin and magnesium.
Okra is used most often in soups, stews and curries as a thickener.
Mucilage from okra has been effectively used as a demulcent,
soothing inflation. In India, infusions of the pods are used to treat urino-genital
problems as well as chest infections. Okra is also added to artificial blood
plasma products.
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