Okra is probably one of the most popular vegetable varieties worldwide. It is widely cultivated for its fibrous content and a host of other reasons. It is often consumed either raw or cooked and is used both in salads and other delicacies as well as for healthful purposes. For this reason, okra is classified as a legume and is therefore considered a complete food. However, this is not to say that the human consumption of okra is without value. Indeed, it is often the base for a wide range of delicious dishes and the health benefits they offer go far beyond the simple benefit of providing an excellent source of carbohydrates.
Okra is produced by a number of okra-bearing vines, with each variety has slightly different characteristics with respect to seed production. Among the two main types are those derived from the crop known as “gourd-wood” or “wild gourd.” These plants are native to Central and Western Africa and are used extensively in African cuisine; the seeds are used in salads and various dishes, as well as eaten raw or cooked. The “gourd-wood” variety is most closely related to Africa’s wild grape, Caboose, with a smaller seed and a straighter leaf shape; both varieties share attributes of being fibrous and having a relatively large seed.
“Caboose” okra is actually a vine and like the gourd-wood variety is grown primarily for the seed, with the vines producing the edible pods. These pods are then processed into various forms, ranging from vegetable juice to sausage. Interestingly, okra is not only an important vegetable but also a major export crop. The okra trade is largely dependent upon the production of okra juice and sausage from the various varieties of okra plants. In fact, it is estimated that over one hundred million acres of okra lands are utilized each year, with more than forty percent of this area dedicated to growing caboose vine plants.
The plant is indigenous to Ghana, Mauritania, Nigeria, Togo and Beninau. It is a prolific crop grown in sub-Saharan Africa and is widely traded both locally and internationally. Growing okra is difficult due to the dry climate; the okra is much more fragile when compared to other vegetable crops. The okra plant, once harvested, must be kept damp to preserve its fibrous quality. Harvested pods will dry out and turn black when exposed to moisture, typically after about twenty days from planting.
The okra plant is used as a vegetable, and is an extremely popular food in Gambia, Guinea Bissau and some parts of Sierra Leone. It is an extremely versatile vegetable, used in salads, cooked and mashed into stews, or even just tossed into salads. It is also commonly eaten raw on a salad or cooked into dishes such as Mwandi or curry. However, it is not considered a vegetable in Gambia or any other African country. For this reason, the okra trade in Africa largely dried up in recent years due to high competition from exported tomato based vegetables.
In addition to being a great source of fiber, okra is also a good source of starch. As a starch it has many benefits, among them being its ability to increase your body’s insulin resistance. Insulin resistance is one of the primary causes of diabetes and is usually caused by excessive glucose consumption. Therefore, eating plenty of fiber-rich food such as okra can help keep diabetes at bay.