The Egyptians and Moors of the 12th and 13th centuries used the Arabic word for the plant, bamya, suggesting it had come into Egypt from Arabia, but earlier it was probably taken from Ethiopia to Arabia. The geographical origin of okra is disputed, with supporters of Southeast Asian, South Asian, Ethiopian and West African origins. Truly wild (as opposed to naturalised) populations are not known with certainty, and the West African variety has been described as a cultigen. However, proposed parents include Abelmoschus ficulneus, A. tuberculatus and a reported "diploid" form of okra. Okra is an allopolyploid of uncertain parentage. Whole plant with blossom and immature pod Despite the fact that in most of the United States the word gumbo often refers to the dish, gumbo, many places in the Deep South may have used it to refer to the pods and plant as well as many other variants of the word found across the African diaspora in the Americas. The word gumbo was first used in American vernacular around 1805, deriving from Louisiana Creole, but originates from either the Umbundu word ochinggômbo or the Kimbundu word ki-ngombo. The first use of the word okra (alternatively okro or ochro) appeared in 1679 in the Colony of Virginia, deriving from the Igbo word ọ́kụ̀rụ̀. The pods develop in the leaf axil and grow rapidly after flowering.Abelmoschus is New Latin from Arabic أَبُو المِسْك (ʾabū l-misk, “father of musk”), while esculentus is Latin for being fit for human consumption. Growing tall, this annual vegetable plant produces large attractive hibiscus-like flowers and lobed heart-shaped usually hairy leaves with long stems attached to a thick woody stem. In varying shades of color, okra may be chunky or slender and have ribbed or smooth surfaces. Red or burgundy okra is a relatively new variety. Native to Africa, okra is a member of the Malvaceae or mallow family that includes hollyhock, cotton, rose of Sharon and hibiscus. This has resulted from the American restaurant boom and an increased interest in regional foods. Okra has made a recent transition from being an "ethnic food" to becoming a chic vegetable. Okra is especially popular in Egypt, Morocco, India, Africa, the Caribbean, South America, the Middle East and in the southern United States. Do not cook in aluminum or cast iron as okra will turn dark. Do not wash until ready to prepare as water causes pods to become slimy. Blending well with a variety of vegetables, tomatoes, corn and peppers are favorite medley partners. Okra may be microwaved, blanched, boiled, steamed, deep-fried, braised or sautéed. The extra folate supplied by this vegetable is beneficial to pregnant women. A substantial source of dietary fiber, okra provides over five grams per three and one-half ounce serving. It is fat-free, saturated-fat-free, cholesterol-free and low in calories. Okra provides a good source of vitamin C, vitamin A, folacin and other B vitamins plus magnesium, potassium and calcium. When cooked, however, the red color disappears and the pods turn green. Offering a unique flavor and texture, the fresh taste is somewhere between eggplant and asparagus. Red okra are torpedo shaped and two to five inches long.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |