New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC


Okra (Abelmoschus esculentus) is a flowering plant in the mallow family, Malvaceae. It is native to Africa and has been cultivated for centuries. Okra was introduced to the Americas by the Spanish in the 16th century and quickly became popular in Southern cuisine. Today, okra is grown all over the world and is a popular vegetable in many cuisines.

Culinary Uses

Okra can be a little slimy in texture and a mild, slightly sweet flavor. It is often used in soups, stews, and gumbos. Okra can also be fried, pickled, or roasted.

Here are some popular culinary uses of okra:

  • Soups: Okra is a popular ingredient in soups, such as gumbo and okra soup. It can be added to soups with a variety of other vegetables, meat, or tofu.
  • Stews: Okra is a versatile vegetable that can be used in a variety of stews. It can be added to vegetable stews, lentil stews, and bean stews.
  • Gumbo: Okra is a key ingredient in gumbo, a popular dish in Louisiana. Gumbo is a thick stew that is made with okra, seafood, and a variety of other vegetables.
  • Fried okra: Fried okra is a popular side dish in the Southern United States. Okra is coated in a batter and then fried until golden brown.
  • Pickled okra: Pickled okra is a popular condiment in the Southern United States. Okra is pickled in a vinegar solution and then served as a side dish or snack.