Fresh okra

Fresh okra, also known as okra or gumbo in different regions of Latin America, is a green, elongated pod vegetable valued for its gelatinous texture and mild flavor. This ingredient is widely used in the traditional cuisine of Caribbean countries, Mexico, Central America, and northern South America, especially in stews, soups, and fried dishes.

Originating from Africa, okra arrived in the American continent during the colonial era, adapting perfectly to warm climates and becoming a staple in many typical recipes. Its cultivation is common in tropical and subtropical regions.

Fresh okra stands out for being an excellent source of dietary fiber, vitamins (mainly vitamin C and folic acid), and minerals such as magnesium and calcium. Furthermore, its mucilaginous texture helps thicken broths and sauces naturally, making it a versatile and nutritious ingredient.

In terms of synonyms, depending on the country, it may also be called ocra (in countries like Cuba and Puerto Rico) or gumbo (in Venezuela and parts of Central America). Its use in cooking is very diverse: from the classic okra stew to accompanying rice, seafood, and braised dishes.